Linguine With Prosciutto And Olives |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Pasta dishes are always easy this is perfect. Ingredients:
8 ounces linguine, spaghetti or 8 ounces other dry pasta noodles |
2 ounces thinly sliced prosciutto, cut into 1/4 inch wide strips |
1/4 cup olive oil |
1/2 cup thinly sliced green onion (including tops) |
1 (3 ounce) jar pimento stuffed olives, drained |
1 cup cherry tomatoes, halved |
grated parmesan cheese (optional) |
Directions:
1. In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
2. Drain.
3. Place pasta in a warm bowl.
4. Meanwhile, combine prosciutto and oil in a wide skillet.
5. Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
6. Add onions and cook, stirring, until limp (about 2 minutes).
7. Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
8. Pour prosciutto mixture over noodles and toss well.
9. Transfer to a warm serving bowl.
10. Offer cheese to add to taste, if desired.
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