Pasta Integrale con Fagioli Bianchi e Prosciutto Crudo

Bring a large pot of salted water to a rolling boil. Add the whole-wheat pasta and cook until al dente.

While the water heats, prepare the base. In a wide sauté pan, heat a splash of water and add the minced shallots and garlic. Sauté until fragrant and translucent.

Add the white beans and the pomodorina sauce to the pan. Simmer over medium-low heat for about 5-7 minutes, allowing the flavors to meld into a rustic, thickened sauce.

Finely chiffonade the prosciutto ham into ribbons.

Drain the pasta, reserving a half-cup of starchy pasta water. Toss the pasta directly into the pan with the beans and sauce, adding a splash of the reserved water to emulsify the sauce so it coats every strand.

Remove from heat and gently fold in the prosciutto ribbons. The residual heat will soften the prosciutto without toughening it.

Serve in a warm shallow bowl, ensuring the beans are distributed evenly. Garnish with an extra crack of black pepper if desired.