Olive Garden Linguine With Kalamata Olives and Prosciutto

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. 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. 2

   Cook linguine according to package directions. When pasta is done, drain and toss with 3 tbsp olive oil.

3. 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. 4

   Add pasta to sauté pan. Toss to thoroughly coat pasta with sauce.

5. 5

   Transfer to large serving platter. Top with shredded parmesan cheese and fresh chopped parsley. Serve immediately.