Penne Alla Torrese

• 9 ounces penne pasta, previously cooked al dente
• 5 ounces prosciutto, cubed
• 1 medium red onion, sliced
• 3 ounces defrosted peas
• 3 tablespoons sun-dried tomato olive oil
• 1 tablespoon chili-flavored olive oil
• salt, to taste

1. In a large pan fry the onions, proscuitto and peas in the sun-dried tomato flavoured olive oil.
2. Allow to cook for apprimately 2 minutes until crispy.
3. Blanch the pasta in boiling water for approximately 30-40 seconds, drain and immediately put in the sauce and mix well.
4. Drizzle chili flavoured olive oil over the pasta and serve hot.

penne pasta, red onion, peas, olive oil, chiliflavored olive oil, salt

Taken from www.food.com/recipe/penne-alla-torrese-239971 (may not work)