Garlicky Penne with White Beans, Arugula, and Crispy Prosciutto
By Jessica RudolphPublished on April 20, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
1 teaspoon plus 6 tablespoons extra-virgin olive oil, divided2 ounces thinly sliced prosciutto 8 garlic cloves, sliced thin½ teaspoon red pepper flakes 1 pound penne ¼ teaspoon table salt, plus salt for cooking pasta1 (15-ounce) can cannellini beans, rinsed¾ cup oil-packed sun-dried tomatoes, chopped3 ounces (3 cups) baby arugula
Before You Begin
Be sure to use 3 quarts of water for cooking the pasta to ensure the correct consistency in the finished dish.
Instructions
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add prosciutto and cook until crispy, about 5 minutes, flipping occasionally. Transfer to paper towel–lined plate and let cool slightly. Break into large pieces; set aside. Combine remaining 6 tablespoons oil and garlic in now-empty skillet and cook over medium-low heat until pale golden, about 3 minutes. Off heat, stir in pepper flakes.
- Meanwhile, bring 3 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is pliable but still firm, about 6 minutes. Reserve 3 cups cooking water, then drain pasta.
- Combine pasta, salt, garlic mixture, and 2 cups reserved cooking water in now-empty pot and bring to boil over medium-high heat. Cook, stirring often, until water is mostly absorbed but still pools slightly in bottom of pot, about 5 minutes. Stir in beans and tomatoes and cook until heated through, about 30 seconds. Let pasta sit off heat for 2 minutes. Adjust consistency with remaining reserved cooking water as needed. Season with salt to taste. Add arugula and stir until it just starts to wilt, about 15 seconds. Serve, topping individual portions with prosciutto.
Time
45 minutesYield
Serves 4Ingredients
1 teaspoon plus 6 tablespoons extra-virgin olive oil, divided
2 ounces thinly sliced prosciutto
8 garlic cloves, sliced thin
½ teaspoon red pepper flakes
1 pound penne
¼ teaspoon table salt, plus salt for cooking pasta
1 (15-ounce) can cannellini beans, rinsed
¾ cup oil-packed sun-dried tomatoes, chopped
3 ounces (3 cups) baby arugula
Ingredients
1 teaspoon plus 6 tablespoons extra-virgin olive oil, divided
2 ounces thinly sliced prosciutto
8 garlic cloves, sliced thin
½ teaspoon red pepper flakes
1 pound penne
¼ teaspoon table salt, plus salt for cooking pasta
1 (15-ounce) can cannellini beans, rinsed
¾ cup oil-packed sun-dried tomatoes, chopped
3 ounces (3 cups) baby arugula
Ingredients
1 teaspoon plus 6 tablespoons extra-virgin olive oil, divided
2 ounces thinly sliced prosciutto
8 garlic cloves, sliced thin
½ teaspoon red pepper flakes
1 pound penne
¼ teaspoon table salt, plus salt for cooking pasta
1 (15-ounce) can cannellini beans, rinsed
¾ cup oil-packed sun-dried tomatoes, chopped
3 ounces (3 cups) baby arugula
Why This Recipe Works
Starchy pasta water created a glossy sauce without the use of cream or cheese.
Before You Begin
Be sure to use 3 quarts of water for cooking the pasta to ensure the correct consistency in the finished dish.
Instructions
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add prosciutto and cook until crispy, about 5 minutes, flipping occasionally. Transfer to paper towel–lined plate and let cool slightly. Break into large pieces; set aside. Combine remaining 6 tablespoons oil and garlic in now-empty skillet and cook over medium-low heat until pale golden, about 3 minutes. Off heat, stir in pepper flakes.
- Meanwhile, bring 3 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is pliable but still firm, about 6 minutes. Reserve 3 cups cooking water, then drain pasta.
- Combine pasta, salt, garlic mixture, and 2 cups reserved cooking water in now-empty pot and bring to boil over medium-high heat. Cook, stirring often, until water is mostly absorbed but still pools slightly in bottom of pot, about 5 minutes. Stir in beans and tomatoes and cook until heated through, about 30 seconds. Let pasta sit off heat for 2 minutes. Adjust consistency with remaining reserved cooking water as needed. Season with salt to taste. Add arugula and stir until it just starts to wilt, about 15 seconds. Serve, topping individual portions with prosciutto.
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