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Ingredients

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

Description

I Lay Strips Of Prosciutto Atop This Pasta Just Before Serving. It's A Trick 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.

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