A Tuscan-Style spaghetti sauce features fresh, flavorful tomatoes, without a lot of other ingredients. This recipe works well with any type of pasta. Count on the lively freshness and crisp character of Mantellassi Mentore Morellino di Scansano wine to play nice with the tart and feisty tomatoes in this pasta.

Tomato Margherita Pasta

Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add prosciutto. Cook and stir for 3 to 4 minutes until prosciutto is crisp. Remove and set aside. 

Heat remaining 3 tablespoons olive oil in same large skillet over medium heat. Add garlic; cook until softened, about 2 minutes. Stir in chopped heirloom tomatoes, salt and pepper. Cook for 4 minutes or until tomatoes are softened. 

Cook penne according to package directions. Drain and keep warm.

Stir tomato sauce mixture, mozzarella pearls and cherry tomatoes into hot pasta. Transfer to serving platter. Top with arugula and crispy prosciutto. Serve immediately. 