Ingredients:
Makes 4 servings
Makes 4 servings
- 3 tbsp extra virgin olive oil
- 5 garlic cloves, finely minced
- 2 shallots, finely minced
- 130 grams (about 1 cup) black olives, pitted (I used Kalamata olives)
- 3 to 4 tomatoes, diced
- 1/2 cup dry white wine
- 2 tbsp tomato paste or concentrate
- 1 tbsp unsalted butter
- few tablespoons reserved pasta water (optional)
- 75 grams Parmesan cheese, finely grated
- a handful of flat-leaf parsley, finely chopped
- 200 g prosciutto di Parma
Set a pan 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 in the pot and gently mix until each strand is coated in the sauce. Add a couple of tablespoons of reserved pasta water if the sauce seems too dry. Toss with Parmesan cheese and sprinkle with chopped parsley. To serve garnish with prosciutto slices.
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