Penne with Basil and Prosciutto

This dish is way to simple. Enjoy!

Ingredients:
8 ounces Penne pasta

2 ounces thinly sliced prosciutto (4 to 5 slices)

1/4 cup packed fresh basil leaves

3 tablespoons extra virgin olive oil

1 ounce freshly grated Parmigiano-Reggiano cheese (about 1/3 cup)

Directions:

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne. Cut prosciutto into thin strips and tear basil into pieces. Stir penne into boiling water and boil until 'al dente'. Drain pasta in a colander and in a large bowl toss hot pasta with olive oil, prosciutto, basil, Parmigiano-Reggiano cheese, and salt and pepper to taste. Serves 2 (so double for a larger crowd).