Penne with Prosciutto and Olives

September 27, 2012 by Kenmore


preparation time
10 mins

cook time




1 pounds penne

3.5 ounces ham

10 black olives pitted

0.5 cup heavy cream

1 tablespoons butter

3.5 tablespoons white wine

1 cup tomato sauce

1 tablespoons fresh oregano chopped



Dice the prosciutto and roughly chop the olives. Melt the butter over low heat in a fairly large pan. Then add the prosciutto and olives and cook for about 2 minutes. Raise the heat and add the wine. Once the wine has almost completely evaporated, add the cream and tomato sauce. Cook for another 10 minutes, stirring from time to time. Adjust the salt and pepper. In the meantime, cook the pasta in a large pot of boiling, salted water. Check the box for cooking time. Then done, drain the pasta and toss it with the sauce. Add fresh oregano and serve immediately.


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