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Ingredients
- 8 c. cooked canatappi (corkscrew pasta)
- 4 to 6 Tbsp. olive oil
- 1/4 tsp. minced rosemary (fresh)
- 8 oz. (approximately 12 slices) thinly sliced Prosciutto, julienned
- 8 to 10 artichoke hearts, quartered
- 12 sun-dried tomatoes, julienned
Method
- Heat oil and rosemary in skillet.
- Add sun-dried tomatoes and artichokes to oil and saute 2 to 3 minutes.
- Add Prosciutto. Saute 1 minute.
- Add canatappi and toss with other ingredients until well mixed and canatappi is lightly and evenly coated with rosemary oil.
- Saute another minute, then portion pasta into 4 bowls.
- Garnish with fresh rosemary and freshly ground pepper. Serves 4.
