Linguine with Prosciutto and olives

Julie Talatinian via Carol Bondy
From “Sunset Less Than 7 Ingredients” via Mary Helen Bondy
 
The first time I remember having this at my mother in law Mary Helen’s and she made it with Spaghetti Squash instead of the Linguine in deference to Brian’s gluten free diet.   Since then I’ve had it with Linguine and Rice noodles but my favorite remains the Spaghetti Squash.  But really the sauce is so delicious you can put it on anything!

8 oz Linguine or Spaghetti (or 1 Spaghetti Squash)
1/3 lb thinly sliced prosciutto, cut into 1/4 “ strips (or packaged chopped prosciutto)
¼ cup olive oil
½ cup thinly sliced green onions with tops
3 oz jar pimiento stuffed green olives drained and chopped
1 cup chopped tomatoes
           
Cook Pasta al dente, Drain and place in a warmed bowl or Poke holes in spaghetti squash and cook at ….. for one hour
 
Meanwhile, combine prosciutto and oil in a large frying pan.   Cook, stirring over a medium high heat until proscuitto is lightly browned (approximately 3 minutes.)   Add onions and cook, stirring until limp (the onions, not you) (approximately 2 minutes)   Add olives and tomatoes and cook, shaking pan often, until olives are hot (approximately 2 minutes)
 
If using spaghetti squash, bake until soft, remove seeds and with a fork scrape out the “noodles” into a bowl.   Pour prosciutto mixture over noodles and toss well.   Transfer to warm serving bowl and top with grated parmesan cheese.
 
Makes two to four servings.   (Usually I double this recipe)
 
Per serving:   387 calories, 798 mg sodium