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Linguine With Prosciutto & Olives

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Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Olive
Interest: 
Quick

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