Linguine With Prosciutto & Olives Recipe
Ingredients
| 8 ounces dry linguine, spaghetti, or other | ||
| Pasta strands | ||
| 2 ounces thinly sliced prosciutto, cut into | ||
| 1/4-inch-wide strips | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| 1/2 cup thinly sliced green onions including tops | ||
| 1 jar 3 oz. pimento-stuffed green olives, drained | ||
| Cherry tomatoes | 1 Cup (16 tbs), halved | |
| Grated Parmesan cheese | ||
Directions
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until al dente about 10 minutes; or cook according to package directions.
Drain and pour into a warm bowl.
While pasta is cooking, combine prosciutto and oil in a wide frying pan.
Cook over medium-high heat, stirring, until prosciutto is lightly browned about 3 minutes.
Add onions and cook, stirring, until soft about 2 minutes.
Add olives and tomatoes and continue to cook, shaking pan often, until olives are hot about 2 more minutes.
Pour prosciutto mixture over pasta and toss well.
Transfer to a warm serving bowl.
Offer cheese to add to taste, if desired.
Drain and pour into a warm bowl.
While pasta is cooking, combine prosciutto and oil in a wide frying pan.
Cook over medium-high heat, stirring, until prosciutto is lightly browned about 3 minutes.
Add onions and cook, stirring, until soft about 2 minutes.
Add olives and tomatoes and continue to cook, shaking pan often, until olives are hot about 2 more minutes.
Pour prosciutto mixture over pasta and toss well.
Transfer to a warm serving bowl.
Offer cheese to add to taste, if desired.
Chef
