Recipe - Insalata Di Manzo Con Salsa Verde

One half pound Ripe Italian tomatoes;
peeled, seeded,
And minced
Sugar; together with
Salt; in equal proportion
1 pound Penne
1 cup Extravirgin olive oil
12 ounce Prosciutto; cut julienne
12 ounce Mozzarella cheese; cut
julienne
One half cup Grated Parmesan cheese
Three fourths cup Basil leaves; cut julienne
Juice of 1 lemon
1 tablespoon Red wine vinegar
1 lg Oregano sprig
1 teaspoon Red pepper flakes
One fourth cup Chopped Italian parsley
Salt; to taste
Freshlyground black pepper;
to taste

Place the tomatoes in a colander and lightly season with sugar and salt.
Allow them to drain for 30 minutes. This will season the tomatoes as well
as release any excess water. Cook the pasta in boiling salted water, about
7 minutes, or until al dente. Refresh the pasta under cold water. Drain
very well and place in a mixing bowl. Add the remaining ingredients to the
bowl and toss. Adjust the salt and pepper to taste. Serve at room
temperature. This recipe yields 6