Instructions: Bring a large saucepan of lightly salted water to a boil and cook penne until al dente.

While the pasta is cooking, heat the olive oil in a skillet and briefly fry
the garlic until it begins to brown. Add the chopped prosciutto and fry for
two or three minutes until it too just begins to brown. Remove the pan the heat.

Drain the cooked pasta in a colander and tip it back into the saucepan.

Chiffonade the basil and add it to the pasta along with the prosciutto and garlic.

Season generously with the salt and pepper and toss the pasta to mix the ingredients. Spoon the yogurt into the hot pasta and stir until lightly coated. Transfer to a warmed dish and serve.

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