Prosciutto & Tomato Pasta

• 1 olive oil
• 2 garlic cloves, minced
• 3 ounces prosciutto, diced
• 2 (28 ounce) cans diced tomatoes
• 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
• 1 lb penne pasta (cooked al dente)
• 3 ounces parmesan cheese (freshly grated)

1. Heat the olive oil in a Dutch oven.
2. Add the garlic and prosciutto, and cook, stirring, until golden.
3. Add the tomatoes.
4. Cover, leaving room for steam to escape so the sauce will thicken.
5. Simmer for 20 minutes.
6. Add the fresh basil.
7. Pour the sauce over hot pasta and toss with the Parmesan cheese.

olive oil, garlic, tomatoes, fresh basil, penne pasta, parmesan cheese

Taken from www.food.com/recipe/prosciutto-tomato-pasta-156503 (may not work)