Thursday, July 25, 2013

Prosciutto and Olive Linguine

I actually compiled this recipe accidently - I was looking for a way to use up some leftover prosciutto (I know, right? First World Problems) from the Tomato Basil Asparagus Prosciutto Rolls I made recently. I wound up just putting a few recipes together and the end result was fantastic! I had most things already in my pantry or garden and just needed to pick up some fancy olives from the grocery store.

If you're like me and hate doing dishes this recipe uses only one pot! This is the type of meal that looks like you've been slaving over it for hours but is actually really simple to make. I also have to admit that this is the first time I've made my own red sauce (gasp). I've done pestos and alfredos but never a red sauce before... peculiar. But add this one to the recipe books because it is absolutely mouthwatering! With such rich ingredients as black olives and prosciutto this really is a fantastic dish to showoff.


1 pound Linguine
3 tablespoons Extra Virgin Olive Oil
6 Garlic Cloves, finely minced
2 Shallots, finely minced
1 cup Black Olives, pitted
3 to 4 Tomatoes, diced
1/2 cup Dry White Wine
6 ounces Tomato Paste
3 tablespoons Unsalted Butter, cut up
6 ounces Parmesan Cheese, finely grated
a handful of Flat-Leaf Parsley, finely chopped
3 ounces Prosciutto, at room temperature
Fresh Ground Pepper, to taste

*Warning: between the olives and prosciutto this meal has plenty of salt, so you really don't need to add any more to your pasta water, etc.


In a large pot, bring 8 cups of cold water to a boil. When it boils, add pasta and cook according to package instructions, stirring often to loosen up the sticky strands. Drain the cooked pasta.

Wipe clean the same pot and set over medium heat with olive oil. When oil is hot, lower heat to medium-low and sauté garlic and shallots until fragrant, about 1 minute.

Increase heat to medium again, add olives, and cook for 1 minute.

Add the diced tomatoes and cook until soft, about 1 to 2 minutes.

Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes.
Stir in tomato paste and butter until dissolved.
Put the pasta back in the pot and gently mix until each strand is coated in the sauce.
Toss with Parmesan cheese and sprinkle with chopped parsley and black pepper. Garnish with prosciutto slices.

Serve with some crusty bread and you have a fancy meal and hardly any dishes to do! I LOVE olives, Aaron doesn't and still really liked this dish (Bonus: I got to eat double olives). This is another one of those meals that makes even better leftovers which we had plenty of! 

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