Pasta with Artichokes and Proscuitto


Monday Monday… Yeah for Monday because in our house that usually means a nice comforting bowl of pasta! This one is packed full of flavor, sweetness from the proscuitto, salty parm cheese and a little acid from the marinated artichokes – yummy!

8 oz fresh pasta
4 oz proscuitto, torn into small pieces
4 oz Parmesan, grated
2 small tomatoes, chopped (canned are on)
2 marinated artichoke hearts chopped (jarred with olive oil – 8 quarters)
Red pepper flakes
1/4 c parsley, chopped

Bring a large pot of salted water to a boil, cook pasta according the directions on package.

In a 12 inch skillet, cook tomatoes over medium heat, for about 2 minutes, until most of the liquid is a absorbed. Add artichokes and proscuitto, red pepper flakes and cook until proscuitto starts to crisp. Add pasta and a little pasta water, toss. Add cheese, toss and top with parsley.

Serves 2.

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