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Penne with Tomatoes, Artichokes & Black Olives

Servings: 4

This recipe isn’t at all tricky, but it does include a trick: Lay strips of prosciutto atop this pasta just before serving. It’s a technique that cooks use with prosciutto on pizza to protect the delicate flavor and texture of the ham. The heat of the pasta just warms it up.


  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 13-3/4- or 14-oz. can artichoke bottoms (or hearts), drained, rinsed, and thinly sliced
  • 1/4 tsp. crushed red pepper flakes
  • 2 15-1/2-oz. cans diced tomatoes
  • 1/2 cup pitted Kalamata olives, halved
  • Freshly ground black pepper
  • 3/4 lb. dried penne rigate
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 3 oz. very thinly sliced prosciutto (preferably imported), cut into thin strips (about 3/4 cup)

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 560
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 20
  • Sodium (mg): 1940
  • Carbohydrates (g): 82
  • Fiber (g): 3
  • Protein (g): 23


  • Bring a large pot of well-salted water to a boil.
  • Heat the oil and garlic in a large (12-inch) skillet over medium-low heat, stirring occasionally, until the garlic becomes fragrant and starts to brown all over, about 4 minutes. Raise the heat to medium high, add the artichokes and red pepper flakes, and cook, stirring occasionally, until the artichokes start to brown, about 3 minutes. Add the tomatoes and their juices and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes. Stir in the olives and season generously with salt and pepper to taste. Cover and keep warm over low heat.
  • Meanwhile, cook the penne in the boiling salted water, stirring occasionally, until it’s just tender to the tooth (see the package for cooking time). Drain and return the pasta to its cooking pot. Add the sauce and about half the Parmigiano. Cook over medium-high heat for 1 to 2 minutes, tossing and stirring, to blend the flavors. Season with salt and pepper to taste.
  • Serve immediately, scattering the prosciutto and remaining Parmigiano over each serving.

Serve with Garlicky Braised Kale with Sun-Dried Tomatoes.


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Reviews (3 reviews)

  • denheels | 02/13/2011

    So easy...but doesn't taste like it was easy. The perfect amount of red pepper--and all the other flavors as well. Guest-worthy as well as week-day rotation-worthy. Thanks!

  • steveftc | 09/20/2009

    Quick, easy and delicious! We used fresh tomatoes from the garden. Just blanch them first to remove the skins.

  • jolized | 05/08/2008

    De-licious! Every flavor was there. The textures and colors were there. What could be better!

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