Italian Meats and Poultry Recipes - Cavatappi with Tomatoes and Ham

Ingredients                      

• 1 medium onion, cut into 1/4-inch-thick slices

• 12 red and/or yellow cherry and/or pear tomatoes, halved

• 8 ounces dried cavatappi or gemelli pasta

• 1/4 teaspoon crushed red pepper (optional)

• 4 ounces thinly sliced cooked ham, cut into strips

• 3 tablespoons thinly sliced fresh basil

• 2 tablespoons garlic-flavor olive oil or regular olive oil

• Arugula leaves (optional)

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Method:

1. Preheat broiler. Place onion slices on the unheated foil-lined rack of a broiler pan. Broil onions 4 inches from heat for 5 minutes. Add tomato halves to pan; broil about 5 minutes more or until edges are browned.

2. Meanwhile, cook pasta according to package directions, adding crushed red pepper to water (if desired). Drain well. Return pasta to hot saucepan cover and keep warm. Cut up onion slices.

3. Toss onion pieces and tomato halves with pasta, ham, basil, and olive oil. If desired, garnish with arugula leaves.