Linguine With Prosciutto & Olives Recipe
Ingredients
| Linguine | 8 Ounce | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide strips | ||
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| 1 jar (3 oz.) pimento-stuffed olives, drained | ||
| 1 cup cherry tomatoes, cut into halves | ||
| Parmesan cheese | 2/3 Cup (16 tbs), grated | |
Directions
In a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.
Drain well and transfer to a warm serving bowl.
While linguine is cooking, heat oil in a medium-size frying pan over medium-high heat; add prosciutto and cook, stirring often, until lightly browned (3 to 4 minutes).
Add onions and stir just until they begin to soften.
Add olives and tomatoes; shake pan often until olives are hot (about 2 minutes).
Pour prosciutto mixture over linguine; mix lightly, using 2 forks.
Drain well and transfer to a warm serving bowl.
While linguine is cooking, heat oil in a medium-size frying pan over medium-high heat; add prosciutto and cook, stirring often, until lightly browned (3 to 4 minutes).
Add onions and stir just until they begin to soften.
Add olives and tomatoes; shake pan often until olives are hot (about 2 minutes).
Pour prosciutto mixture over linguine; mix lightly, using 2 forks.
Chef
