Olive Garden Linguine With Kalamata Olives and Prosciutto |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners. Ingredients:
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) |
Directions:
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.
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