Penne with Fresh Mozzarella and Basil

Serves 4-6

-1 pound penne pasta

-4 slices of prosciutto, sliced

-1 tablespoons olive oil

-2 cloves of garlic, minced

-1 teaspoon better than bullion

-3 cups of cherry tomatoes, cut in half

-8 ounces of fresh buffalo mozzarella, diced

-1/2 cup fresh basil, roughly chopped

salt and pepper to taste

Bring a large pot of water to a boil over high flame. Salt the water. Add pasta and cook until al dente, stirring occasionally. Drain pasta, reserving about 1/4 cup of cooking water. Set aside.

In the pot heat olive oil over medium flame. Add prosciutto and cook for about 5 minutes. Add garlic. Sauté for about 2 minutes. Add tomatoes, salt, pepper and better than bullion (note: better than bullion is very salty so watch how much salt you use). With the spatula, press down on the tomatoes. Cook for about 3-5 minutes.

Take pot off heat. Add pasta, mozzarella, cooking water and basil. Gently stir and serve.