Fresh Tomato Penne Pasta with Oregano



  • 1 16-ounce package penne pasta
  • 1/4 pound prosciutto, chopped
  • 1/4 cup olive oil
  • 3 plum tomatoes, seeded and diced
  • 4 garlic cloves, minced
  • 1 2-ounce package pine nuts, lightly toasted
  • 1/4 cup chopped fresh oregano
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • Freshly grated Parmesan cheese (optional)


Cook pasta according to package directions; drain and keep warm. Cook prosciutto in hot oil in a large skillet over medium heat 8 minutes or until crisp. Add tomatoes and next 7 ingredients; cook, stirring often, 5 minutes or until tomatoes are tender. Toss with warm cooked pasta. Serve with Parmesan cheese, if desired.