Pile on the pasta!  Five flavorful recipes

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook only until about three-quarters done; you should still see some white in the center of the penne when you bite it. Reserve about 2 cups of the pasta water and drain the pasta.

In a very hot pan, heat the extra-virgin olive oil; add garlic and crushed red pepper until lightly toasted brown. Add tomatoes, pinch of salt and some of the pasta cooking water; cook for about 5 minutes on high temperature (make sure not to simmer). Add oregano and penne to tomatoes, adding a touch more pasta cooking water. Toss with basil, mozzarella and finish with freshly grated Parmigiano. Serve immediately.

Make a pea puree: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shallot, season with a generous pinch of salt, and cook until tender, about 5 minutes. Add half of the peas and the chicken broth. Increase the heat to medium-high and cook the peas until tender, 2 to 3 minutes. Add the parsley and the tarragon. Transfer the mixture to a blender or food processor (or use a hand blender right in the pot) and puree it. 

Crisp the prosciutto: Heat about a teaspoon of olive oil in a medium sauté pan. Add the prosciutto and cook, stirring occasionally, until the prosciutto is quite crispy, 4 to 5 minutes.