Insalata Di Pasta Con Prosciutto E Formaggio - Pasta Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Ripe Italian tomatoes - peeled, seeded,
		And diced
		Sugar - together with
		Salt - in equal proportion
1 lb	454g / 16oz	Penne
1 cup	237ml	Extra-virgin olive oil
12 oz	340g	Prosciutto - cut julienne
12 oz	340g	Mozzarella cheese - cut julienne
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
3/4 cup	30g / 1.1oz	Basil leaves - cut julienne
		Juice of 1 lemon
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Oregano sprig (large)
1 teaspoon	5ml	Red pepper flakes
1/4 cup	36g / 1.3oz	Chopped Italian parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place the tomatoes in a colander and lightly season with sugar and salt. Allow them to drain for 30 minutes. This will season the tomatoes as well as release any excess water.

Cook the pasta in boiling salted water, about 7 minutes, or until al dente. Refresh the pasta under cold water. Drain very well and place in a mixing bowl.

Add the remaining ingredients to the bowl and toss. Adjust the salt and pepper to taste. Serve at room temperature.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of David Ruggerio, Little Italy - From the TV FOOD NETWORK - (Show # CL-9114 broadcast 04-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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