1 thick slice prosciutto (1/4 inch)
1 clove garlic, minced (optional)
4-6 oz. mascarpone cheese
2 lg. cans Italian tomatoes, roughly chopped and WELL drained

Brown prosciutto in 1 tablespoons oil. Remove from heat and stir in garlic. Add tomatoes and simmer until most of the liquid is gone (about 20-30 minutes). Add remaining olive oil and peas and heat. Cook pasta. Just before serving, stir mascarpone cheese into tomatoes and mix thoroughly.

Serves 4.