Linguine With Prosciutto & Olives
|Linguine pasta/Spaghetti / other pasta strands||8 Ounce (Dry)|
|Thinly sliced prosciutto||2 Ounce, cut into 1/4-inch-wide strips|
|Olive oil||1⁄4 Cup (4 tbs)|
|Thinly sliced green onion with tops||1⁄2 Cup (8 tbs)|
|Pimento stuffed green olives||3 Ounce, drained (1 Jar)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
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.