This is a recipe I found on Pinterest a really long time ago and have been repeating year after year. It was titled Prosciutto Tomato and Olive Spaghetti, I title it Yum.
Every time I search my Pinterest the link is blocked or broken so I cannot give credit to anyone, unfortunately.
It’s light but full of big flavors and when cooked while listening to Italian music you may have feelings of actually being in Italy!
▪ (1 pound) dried spaghetti
▪ (8 cups) cold water
▪ 2 teaspoons sea salt
▪ 3 tablespoons extra virgin olive oil
▪ 5 garlic cloves, finely minced
▪ 2 shallots, finely minced
▪ (~ 1 cup) pitted kalamata olives)
▪ 3 to 4 tomatoes, diced
▪ 1/2 cup dry white wine
▪ 2 tablespoons tomato paste or concentrate
▪ (3 tablespoons) unsalted butter, cut up
▪ reserved pasta water (optional)
▪ FRESH Parmesan cheese, grated
▪ a handful of flat-leaf parsley, finely chopped
▪ (less than 1/2 pound) prosciutto, preferably Parma , at room temerature
In a large pot, bring 8 cups) of cold water to a boil. When it boils, add salt and pasta. Cook according to package instructions, stirring often to loosen up the sticky strands.
Drain the cooked spaghetti, 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 tomato paste and 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 on warmed plates and garnish with prosciutto slices.
Preparation time: 25 minute(s)
Cooking time: 30 minute(s)