2007-03-29

1/4 lb. thinly sliced prosciutto, diced
1/4 lb. thinly sliced smoked ham (preferably Black Forest)
1 lb. fresh, ripe tomatoes, seeded and coarsely chopped (I used 2 cans of diced tomatoes instead)
1 large garlic clove, finely chopped
1/4 tsp. crushed red peppers
1/4 cup (1/2 stick) unsalted butter, at room temp (I used salted butter)
1 tsp. dried basil
1/2 tsp. salt or to taste
freshly ground black pepper to taste
1/4 cup fresh basil leaves, cut into strips
1/4 cup fresh flat-leaf parsley, coarsely chopped (ick, hate it)

Combine the prosciutto, ham, tomatoes, garlic, crushed red pepper, butter, dried basil, salt and pepper in pasta serving bowl. Set aside to warm to room temperature.

Cook 8 oz. of pasta (recommended: penne rigate, wagon wheels, or medium shells)

Drain pasta and add to tomato mix in the pasta serving bowl. Sprinkle with basic and parsley (or not) and toss. Serve at once.

Serves 4 to 6.