This is a great, simple recipe – easily an every night type supper.  Serves about 6 – probably closer to 5, but definitely dinner for 2, then lunch for 2 with leftovers.  A simple supper :

4 tbs olive oil
4 ox prosciutto, sliced crosswise, thin
4 garlic cloves, minced
6 oz oil packed, sliced sun dried tomatoes, drained
1 1/4 lb cheese tortellini
Salt and Pepper to taste
5 oz Arugula greens
Juice/zest from one lemon
Grated Parmesan cheese


Bring 4 qts water to boil in sauce pan.  Heat oil in large skillet over med high heat, till shimmering.  Add prosciutto, and cook, stirring frequently, until crispy.  Add pasta to boiling water.

Remove prosciutto to plate with paper towel.  Add garlic to pan, heat till fragrant, about 30 seconds, and add tomatoes.  Stir frequently, until heated throughout.

When pasta cooked to al dente, add to pan with tomatoes and garlic, and stir till well mixed.   Off heat, add arugula, and stir until leaves are glossy and reduced.  Season with salt, pepper, lemon zest and juice…. serve with fresh grated parmesan, and prosciutto crisps.
We had it with a nice Barbera (2008 Montevina, Amador, CA about 10 bucks.)

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