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.
- 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
- Cook pasta according to package instructions, stirring often to loosen up the sticky strands.
- Drain the cooked pasta, but save about 1 cup of the pasta water. Set aside.
- 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 butter until dissolved.
- 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.
- Toss with Parmesan cheese and sprinkle with chopped parsley.
- Serve and garnish with prosciutto slices.