Penne with Dried Tomatoes Recipe – Sunset Magazine

Ingredients

• 1/3 cup cider vinegar
• 3/4 cup (1 1/2 oz.) dried tomatoes, cut into 1/2-inch-wide strips
• 3/4 pound dried penne pasta
• 2 to 3 ounces thin-sliced prosciutto, cut into thin slivers
• 1 can (about 15 oz.) Italian-style stewed tomatoes
• 2 cloves garlic, pressed or minced
• 1/2 cup chopped parsley
• 2 tablespoons olive oil (optional)
• About 1/4 cup grated romano or parmesan cheese
• Salt and pepper