Penne with prosciutto, tomato puree (liutenica), corn and yellow cheese


500 g penne

200 g prosciutto

200 g sweet corn

350 g tomato puree

250 g yellow cheese (kashkaval)

You boil the penne for 7 to 8 minutes, and then you put it under cold water to stop its cooking. Meanwhile you prepare the sauce with all the other ingredients except the cheese. You put the prosciutto first, after 2 minutes you add the corn and tomato puree, and you season with salt and pepper. Transfer the penne into the oven together with the sauce and the shredded cheese on top. It will be ready in 15 minutes. Enjoy!

penne2 (1)

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