jglass
New member
We just had this for lunch. I wasnt sure how Mr. Picky was gonna like the olives but he really did. I wish I had made some breadsticks to go with it.
I can't get prosciutto here so I had to use some ham. For the tomato sauce I just used our fav jar spaghetti sauce. I topped it with a lot of parm.
Jon said he wants the dish again so I put it in my keeper file.
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.
SERVES 4
8 ounces linguine
4 tablespoons olive oil
3 tablespoons prosciutto, chopped
1 tablespoon garlic, chopped
1/2 cup mushroom, sliced
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)
Cook linguine according to package directions.
When pasta is done, drain and toss with 3 tbsp olive oil.
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.
Add pasta to sauté pan.
Toss to thoroughly coat pasta with sauce.
Transfer to large serving platter.
Top with shredded parmesan cheese and fresh chopped parsley.
Serve immediately.
I can't get prosciutto here so I had to use some ham. For the tomato sauce I just used our fav jar spaghetti sauce. I topped it with a lot of parm.
Jon said he wants the dish again so I put it in my keeper file.
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.
SERVES 4
8 ounces linguine
4 tablespoons olive oil
3 tablespoons prosciutto, chopped
1 tablespoon garlic, chopped
1/2 cup mushroom, sliced
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)
Cook linguine according to package directions.
When pasta is done, drain and toss with 3 tbsp olive oil.
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.
Add pasta to sauté pan.
Toss to thoroughly coat pasta with sauce.
Transfer to large serving platter.
Top with shredded parmesan cheese and fresh chopped parsley.
Serve immediately.