Those sautéed tomatoes that I wrote about a few days ago? Fantastic with penne and prosciutto. Use another ounce of olive oil, and when the tomatoes are cooked, add 4 ounces of prosciutto (cut into strips works well) and one pound of cooked penne. Toss to coat the pasta with the oil, and serve with freshly grated Parmegiano Reggiano (or regular parmesan cheese if you don’t have a large trust fund). I added a bit more of the herbs while I was cooking the tomatoes, because they would be doing double-duty, flavoring the tomatoes and the pasta. And as I write this, I realize that the spicy Italian sausage I had just bought would have been great with this dish (and less expensive)!