Prosciutto, tomato and olive pasta!

photo 2

I love cooking pasta with fresh ingredients rather than drench it with sauce and all. I love this dish as it’s full of flavor with different colors and texture. Moreover, it’s super easy to make.

photo 3

unnamed1

Ingredients
  • 450 grams (1 pound) fettuccine
  • 2 teaspoons sea salt
  • 3 tablespoons extra virgin olive oil
  • 5 garlic cloves, finely minced
  • 2 shallots, finely minced
  • 130 grams (~ 1 cup) black olives, pitted
  • 3 to 4 tomatoes, diced
  • 1/2 cup dry white wine (optional)
  • 1 can diced tomatoes
  • 42 grams (3 tablespoons) unsalted butter, cut up
  • reserved pasta water (optional)
  • 75 grams (2.5 oz) Parmesan cheese, finely grated
  • a handful of flat-leaf parsley, finely chopped
  • 200 grams (less than 1/2 pound) prosciutto
Preparation
  1.  Cook pasta according to package instructions, stirring often to loosen up the sticky strands.
  2. Drain the cooked pasta, but save about 1 cup of the pasta water. Set aside.
  3. 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.
  4. Increase heat to medium again, add olives, and cook for 1 minute.
  5. Add the diced tomatoes and cook until soft, about 1 to 2 minutes.
  6. Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes.
  7. Stir in butter until dissolved.
  8. Put the pasta back in the pot and gently mix until each strand is coated in the sauce. Add reserved pasta water if the sauce seems too dry.
  9. Toss with Parmesan cheese and sprinkle with chopped parsley.
  10. Serve and garnish with prosciutto slices.

 

Advertisements