Prosciutto, Tomato, and Olive Pasta

A simple pasta dish which is very easy to prepare, but definitely does not lack the flavour! Perfect for a week-night dinner, and makes excellent left-overs for the next day. 

Ingredients:
Makes 4 servings

• 3 tbsp extra virgin olive oil 
• 5 garlic cloves, finely minced 
• 2 shallots, finely minced 
• 130 grams (about 1 cup) black olives, pitted (I used Kalamata olives) 
• 3 to 4 tomatoes, diced 
• 1/2 cup dry white wine 
• 2 tbsp tomato paste or concentrate 
• 1 tbsp unsalted butter
• few tablespoons reserved pasta water (optional) 
• 75 grams Parmesan cheese, finely grated 
• a handful of flat-leaf parsley, finely chopped 
• 200 g prosciutto di Parma

Directions:
Set a pan 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. Increase heat to medium again, add olives, and cook for 1 minute. 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. Put the pasta in the pot and gently mix until each strand is coated in the sauce. Add a couple of tablespoons of reserved pasta water if the sauce seems too dry. Toss with Parmesan cheese and sprinkle with chopped parsley. To serve garnish with prosciutto slices. 

Adapted from Original Recipe