Prosciutto Spaghetti

I am a pasta fiend. I could eat pasta every day. And I pretty much do when hubby is gone.
I don't know if my hubs was particularly excited for this one, because it is not 90% meat...but for some reason he likes cooking dishes like these. So for this he was my sous chef and also my photographer. And my proscuitto taste-tester :)

It came out super yummy and it was too easy.

Rating: 9
Why: Because I can't give out 10's too often. Lol.

Proscuitto Spaghetti
Serves 4
Adapted from Tartine and Apron Strings

• 2/3 lb thin spaghetti
• sea salt
• 3 Tbsp extra virgin olive oil, plus extra for tossing in the pasta
• 5 garlic cloves, finely minced
• 2 shallots, finely minced
• 1 c black olives
• 6-7 Roma tomatoes, diced
• 1/2 c dry white wine
• 2 Tbsp tomato paste
• 3 Tbsp unsalted butter
• 1.5 oz grated Parmesan cheese, plus  extra for sprinkling
• parsley, for garnish (opt.)
• 200 g proscuitto, ripped into bite-size pieces

Directions:

Bring a large pot of water to boiling. Add some sea salt (about 2 tsp or so) and the spaghetti. Cook to al dente.

Drain the pasta and toss it with a bit of olive oil to keep it from clumping. Set aside.

Wipe down your pot and set it back on the stove to reuse. Set it on medium heat with the olive oil. Once the oil is warm, lower to the heat to med-low and add the shallots and garlic. Cook until fragrant, about 1 minute.

Raise the heat to medium again and add the olives and tomatoes. Cook until the tomatoes are soft, 1-2 minutes.

Pour in the wine and let that simmer 3-4 minutes. Then stir in the butter and tomato paste until dissolved.

Add the pasta to the sauce and gently mix it until coated. Toss with the cheese.

Before serving, garnish your pasta bowls with proscuitto and sprinkle with parsley and Parmesan cheese.