I love this pasta dish because it comes together in about 20 minutes and is made in one pot. And it looks fancy! This pasta dish is somehow both light and rich. The lack of a lot of tomato sauce makes it lighter than a traditional spaghetti dinner, but the butter in the sauce really shines through and gives it a rich melt-in-your-mouth taste. Before you get too worried, this dish only has 3 tablespoons of butter for a pound of pasta.

I use two tricks I thought I would share for keeping prosciutto and tomato paste on hand. I started freezing leftover tomato paste in plastic bags since most dishes only use half of the can of tomato paste. I spread the paste flat in the bag so that I can break off frozen chunks and defrost to add to a recipe. I also freeze prosciutto (divided with deli or wax paper). You can separate the slices of prosciutto by peeling apart the paper (while still frozen) and chop and add directly to most recipes.

Ingredients:

• 1lb of dry pasta (organic whole wheat)
• 2 tbsps olive oil
• 5 cloves of garlic, minced
• 2 shallots, minced
• 3 medium tomatoes, chopped
• 1 cup kalamata olives, pitted
• 1/4 cup white wine (dry, not too fruity)
• 2 tbsps tomato paste
• 3 tbsps unsalted butter
• 1 cup reserved pasta water
• 1/2 cup grated Parmesan cheese
• Chopped flat leafed parsley, for garnish
• 8 oz prosciutto, roughly chopped or torn
• Salt and freshly ground pepper to taste

Preparation