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Linguine With Prosciutto & Olives

Italian.Chef's picture
Ingredients
  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)
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.

Recipe Summary

Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pasta

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