Recipes > Italian Recipes > Italian First Course Recipes > Italian Linguine Recipes
TRADITIONAL ITALIAN RECIPE: A couple of you, as well as some friends and co-workers, have asked me for a “real” recipe for Pasta with Prosciutto with the addiction of Garlic, so here it is.
A few notes:
first, I sometimes make it with much less prosciutto, really just enough to enhance the flavour. No matter how much you use, start with a bit of Prosciutto so you can add to your liking. Second, when there is good Fresh Parsley around, I skip the cheese. Third, when there are good Tomatoes... don't eat it alone, because it's just amazing.
If you can find them, use Kalamata Olives.
Kalamata olives are known as a black olive, although they are actually dark purple in color. Native to Greece and can be eaten plain or chopped up to be used in a dish.
Made from fully ripe olives, Kalamata olives are marinated in olive oil or vinegar and are widely available in grocery stores.
While Kalamata olives are high in sodium, they are also rich in healthy fats and contain a natural antioxidant.
General Nutrition:
Kalamata olives are generally found canned, although specialty grocers may sell them directly from the barrel.
A 4-tablespoon serving of Kalamata olives, roughly 8 large olives or 10 small ones, has 39 calories per serving, negligible amounts of protein, 3.6 grams of total fat and 1.1 grams of dietary fiber.
Like other olives, Kalamatas are a good source of calcium, vitamin C, vitamin A, vitamin E and vitamin K, given its small serving size.
Kalamata olives also provide some magnesium, phosphorous and potassium per serving as well as B vitamins.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Start boilng some salted water in a large pot.
02 - Roughly dice ( or simply cut ) the Prosciutto, Tomatoes Garlic and Shallot.
03 - Chop the Olives.
04 - In a large pan, heat the Oil over low heat.
05 - Saute the Onion and Garlic for a couple minutes till fragrant.
06 - Add the Tomatoes and Olives and cook for about 2 minutes.
07 - Pour the Wine and the Tomato Paste in the pan and cook until completely evaporated.
08 - Meanwhile, cook the pasta.
08 - Add the Butter and cook for 5 more minutes.
09 - Adjust the Sauce with Salt and Pepper.
10 - Drain the Pasta and combine it with the Sauce.
11 - Add the Prosciutto and Parsley Leaves and stir until well-coated.
12 - Top each portion with some Parmesan Cheese. Serve immediately.
Notes:
- It's called Linguine with Prosciutto, Olives and Fresh Tomatoes... but you can use any type of long pasta.
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