Linguine with Prosciutto Tomatoes and Olives


  • 1/2 lb of linguine pasta
  • 2 oz f prosciutto sliced into 1/4 inch strips
  • 1/4 cup olive oil
  • 1/2 cup scallions, sliced on a bias
  • 1/4 cup of pimento stuffed olives, drained
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • Parmesan cheese for garnish
  • Parsley for garnish
  • Cook pasta according to package directions. Set aside.
  • Combine prosciutto and oil in a saute pan using medium high heat. Saute until lightly browned.
  • Add onions and garlic and cook until slightly soft. About 2 minutes.
  • Add olives and tomatoes and saute for another 3 minutes.
  • Pour mixture over pasta and gently mix well.
  • Garnish with Parmesan cheese and parsley.

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