Linguine With Prosciutto & Olives
|Linguine/1 package, 9 ounce fresh linguine||8 Ounce|
|Olive oil||1⁄4 Cup (4 tbs)|
|Thinly sliced prosciutto||2 Ounce, cut into 1/4 inch wide strips|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Pimento stuffed olives||3 Ounce, drained (1 Jar)|
|Cherry tomatoes||1 Cup (16 tbs), cut into halves|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
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.