The Literate Chef

Summer Penne

In Pasta, Recipes on July 4, 2013 at 11:27 AM

Summer Penne

Summer Penne

Ingredients:

1/2 lb. prosciutto end, trimmed of fat, about 2 cups diced, save some of the fat for rendering.
2 cups diced fresh mozzarella (see Note 1)
1 & 1/2 cups marinated roasted peppers, julienned
2 pints grape tomatoes, 4 cups halved (see Note 2)
Basil, 1/4 cup sliced
Penne, 1 lb.
2 tbsps. Extra Virgin Olive Oil
Grated Parmigiano-Reggiano

Procedure:

1. Bring large pot of water to boil for the penne.
2. Render a couple of strips of prosciutto fat and lightly brown the diced prosciutto. Set aside the browned prosciutto and remaining rendered fat.
3. Cook the penne according to directions. When al dente, drain it and add the olive oil and stir, add the mozzarella and mix well. (see Note 1).
4. Add the prosciutto with the rendered fat as well as the roasted peppers and mix well.
5. Add tomatoes and basil, mix and serve immediately with grated Parmigiano-Reggiano.

Note 1: When it was mixed with the penne, the diced mozzarella did not melt as planned . Instead, it reformed into a mass that had the be pulled apart. Try using ricotta left at room temperature rather than mozzarella.
Note 2: Quarter the tomatoes instead of halving them and blanch them before mixing with the penne.

If you prepare this meal with the revisions, let us know what you think.

Please see This Little Piggy Came from the Market

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  1. These recipes are great. You’re killing me!

    Sent from my iPad

  2. Hi Richard, Did you use the mozzarella that comes in a container with water?

    MARILYN LANE SMITH

    • I did Marilyn, but the hot pasta did not melt it,as I thought it would. Despite finely cubing the mozzarella, it all clumped to together. So I think I will try Ricotta the next time.

  3. Truly enjoy how you turn simple ingredients into an elegant meal.

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