1 lb. penne pasta
2 tbs. olive oil
3 cloves garlic, finely minced
3 oz. prosciutto, sliced into thin strips
1 cup grape tomatoes, cut in half
1/4 cup kalamato olives, cut in half
3 tbs. balsamic vinegar
1/2 tsp. salt
1/2 tsp. black pepper
1/3 cup packed fresh basil leaves, washed and cut into thin strips
2 tbs. toasted pine nuts
Cook the penne pasta following package directions.
Heat the oil in a large skillet over medium-high heat. Add the garlic and prosciutto; saute' for about 3 minutes. Add the tomatoes and cook until just softened, about 3 minutes. Remove skillet from heat. Stir in the olives, balsamic vinegar, salt and pepper.
When the pasta has finished cooking, drain it and transfer to a large serving bowl. Add the sauce and basil. Toss and garnish with the toasted pine nuts. Serve warm or at room temperature. This recipe makes 6 servings for 8 points each.