Penne with Basil and Prosciutto

• 8 ounces penne
• 2 ounces thinly sliced prosciutto (4 to 5 slices)
• 1/4 cup packed fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 1 ounce freshly grated Parmigiano-Reggiano (about 1/3 cup)

1. Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne.
2. Cut prosciutto into thin strips and tear basil into pieces.
3. Stir penne into boiling water and boil until al dente.
4. Drain pasta in a colander and in a large bowl toss hot pasta with oil, prosciutto, basil, Parmigiano-Reggiano, and salt and pepper to taste.

penne, basil, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/penne-with-basil-and-prosciutto-101996 (may not work)