Olive Garden Linguine With Kalamata Olives And Prosciutto

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 ounces linguine
• 4 tablespoons olive oil
• 3 tablespoons prosciutto, chopped
• 1 tablespoon garlic, chopped
• 1/2 cup wild mushroom, sliced (use portabella, oyster, or the dried mixed exotic)
• 2 tablespoons kalamata olives, pitted and chopped
• 1 tablespoon green olives, pitted and chopped
• 1 tablespoon parsley, chopped
• 1/4 cup red wine
• 2 cups tomato sauce with herbs
• 1 tablespoon parmesan cheese, shredded (garnish)
• parsley, chopped (garnish)

Recipe

• 1 if using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
• 2 cook linguine according to package directions. when pasta is done, drain and toss with 3 tbsp olive oil.
• 3 heat oil in a sauté pan while pasta cooks. add prosciutto, garlic, and mushrooms. saute for 2 minutes, until you can smell the garlic. add olives and 1 tbsp chopped parsley. add wine and reduce by 1/2. add tomato sauce and bring to a boil.
• 4 add pasta to sauté pan. toss to thoroughly coat pasta with sauce.
• 5 transfer to large serving platter. top with shredded parmesan cheese and fresh chopped parsley. serve immediately.