Linguine With Prosciutto And Olives - cooking recipe

Ingredients

8 ounces linguine, spaghetti or 8 ounces other dry pasta noodles
2 ounces thinly sliced prosciutto, cut into 1/4 inch wide strips
1/4 cup olive oil
1/2 cup thinly sliced green onion (including tops)
1 (3 ounce) jar pimento stuffed olives, drained
1 cup cherry tomatoes, halved
grated parmesan cheese (optional)

Preparation

In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
Drain.
Place pasta in a warm bowl.
Meanwhile, combine prosciutto and oil in a wide skillet.
Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
Add onions and cook, stirring, until limp (about 2 minutes).
Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
Pour prosciutto mixture over noodles and toss well.
Transfer to a warm serving bowl.
Offer cheese to add to taste, if desired.