Kosher salt
2 Tbs. extra-virgin olive oil
3 cloves garlic, minced
1 13-3/4- or 14-oz. can artichoke bottoms (or hearts), drained, rinsed, and thinly sliced
1/4 tsp. crushed red pepper flakes
2 15-1/2-oz. cans diced tomatoes
1/2 cup pitted Kalamata olives, halved
Freshly ground black pepper
3/4 lb. dried penne rigate
1/3 cup freshly grated Parmigiano-Reggiano
3 oz. 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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