Prosciutto, Tomato and Olive Spaghetti

Prosciutto, Tomato and Olive Spaghetti

This recipe contains gluten free notes.

Ingredients

  • 450 grams (1 pound) dried spaghetti (GF use GF pasta)
  • 1.8 litres (8 cups) cold water
  • 2 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 5 garlic cloves, finely minced
  • 2 shallots, finely minced
  • 130 grams (~ 1 cup) black olives, pitted (I used Taggiasca from Italy)
  • 3 to 4 tomatoes, diced
  • 1/2 cup dry white wine
  • 2 tbsp tomato paste or concentrate
  • 42 grams (3 tablespoons) unsalted butter, cut up
  • reserved pasta water (optional)
  • 75 grams (2.5 oz) Parmesan cheese, finely grated
  • a handful of flat-leaf parsley, finely chopped
  • 200 grams (less than 1/2 pound) prosciutto, preferably Parma or San Daniele, at room temperature

Directions

  1. In a large pot, bring 1.8 L (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. Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes. Stir in tomato paste and butter until dissolved.
  6. 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.
  7. Toss with Parmesan cheese and sprinkle with chopped parsley. Serve on warmed plates and garnish with prosciutto slices.