Pasta al Pomodoro with White Bean and Prosciutto Ragù

Bring a large pot of salted water to a boil. Cook the whole-wheat pasta until al dente.

Meanwhile, in a wide skillet, heat a splash of water over medium heat. Add the finely diced prosciutto and sauté until the fat renders slightly and the edges turn crispy.

Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the Pomodorina sauce and the cooked white beans, letting the mixture simmer together until the sauce thickens and coats the beans.

Drain the pasta, reserving a small cup of the cooking water. Toss the pasta directly into the skillet with the ragù. Add a splash of the pasta water to create a glossy emulsion.

Remove from heat and fold in the fresh arugula, which will wilt slightly from the residual heat.

Plate in a warm bowl, ensuring the beans and prosciutto are evenly distributed. Serve immediately while the aroma of garlic and basil is at its peak.