Rigatoni with Roasted Zucchini and Crispy Prosciutto
1 onion, thinly sliced
4 garlic cloves, thinly sliced
8 slices of Prosciutto, cut into thin strips (sub thinly sliced ham, if needed)
4 smallish Zucchinis, or enough to really cover a cookie sheet, cut into coins
lots of grated Parmesan cheese
1 T chopped fresh oregano
1 pound Rigatoni
- Start by crisping the Prosciutto in a pan that has been heated to medium-high and drizzled with a couple tablespoons of olive oil. Drop the strips into the oil and give them a stir so they don't stick. Cook until they're crisp - about 10 minutes - then remove to a plate.
- Toss the zucchini coins in olive oil, salt, and pepper and lay them out on a cookie sheet. Roast in the oven at 450 for about 15 minutes or until they are nice and browned. If it's too hot outside to turn on your oven, just do them on the grill.
- Cook the onion and garlic in the same pan as the Prosciuitto (adding more oil if needed). If you have a little extra time, it's nice to cook the garlic first separately, letting it get perfectly brown, and then set it aside with the Prosciutto. Then do the onion until nicely browned. If you're a little more rushed, cook the onion until it starts to brown on the edges, then add the garlic and do the same.
- When the pasta is done, toss it with the onion, garlic, Prosciutto, oil from the pan, oregano, and a generous amount of grated Parmesan. Top with the zucchini coins. It's great warm or cold.