Tomato Margherita Pasta

Recipe

Main Dish
Tomato Margherita Pasta

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Penne pasta with mozzarella pearls, halved cherry tomatoes, chopped prosciutto, and garnished with arugula

User Rating

4.67 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
15min
Prep
25min
Total

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    Description

    A Tuscan-Style spaghetti sauce features fresh, flavorful tomatoes, without a lot of other ingredients. This recipe works well with any type of pasta. Count on the lively freshness and crisp character of Mantellassi Mentore Morellino di Scansano wine to play nice with the tart and feisty tomatoes in this pasta. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    10 oz.Gustare Vita dry penne pasta
    ¼ c.Gustare Vita extra virgin olive oil, divided
    1 oz.prosciutto, cut into thin strips
    2 clove(s)garlic, minced
    3 c.heirloom tomatoes, chopped
    1 tsp.Hy-Vee salt
    ½ tsp.Hy-Vee black pepper
    1(8-oz) pkg. fresh mozzarella pearls, drained
    1 c.cherry tomatoes, halved
    2 c.baby arugula

    Things To Grab

    • Colander
    • Large skillet

    Directions

    1. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add prosciutto. Cook and stir for 3 to 4 minutes until prosciutto is crisp. Remove and set aside.
    2. Heat remaining 3 tablespoons olive oil in same large skillet over medium heat. Add garlic; cook until softened, about 2 minutes. Stir in chopped heirloom tomatoes, salt and pepper. Cook for 4 minutes or until tomatoes are softened.
    3. Cook penne according to package directions. Drain and keep warm.
    4. Stir tomato sauce mixture, mozzarella pearls and cherry tomatoes into hot pasta. Transfer to serving platter. Top with arugula and crispy prosciutto. Serve immediately.

    Nutrition facts

    Servings

    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 30mg
    • Sodium: 630mg
    • Total Carbohydrates: 40g
    • Protein: 15g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 30%
    0%
    Iron 35%
    0%
    Calcium 25%

    Recipe Source:

    August Seasons 2017.