Prosciutto, Tomato, and Olive Spaghetti

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I love trying new recipes. One of my favorite places to find new dishes to try is Pinterest, where I came across this recipe for Prosciutto, Tomato, and Olive Spaghetti.

Ingredients
  • 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 black olives, pitted
  • 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)
  • 2.5 oz Parmesan cheese, finely grated
  • a handful of flat-leaf parsley, finely chopped
  • 1/2 pound prosciutto, preferably Parma or San Daniele
Preparation
  1. 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.
  2. Drain the cooked spaghetti, but save about 1 cup of the pasta water. Set aside.
  3. 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.
  4. Increase heat to medium again, add olives, and cook for 1 minute.
  5. Add the diced tomatoes and cook until soft, about 1 to 2 minutes.
  6. Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes.
  7. Stir in tomato paste and butter until dissolved.
  8. 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.
  9. Toss with Parmesan cheese and sprinkle with chopped parsley.
  10. Serve on warmed plates and garnish with prosciutto slices.
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