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Tri-Coloré Pasta with Shallot and Prosciutto Sauce
from the kitchen of Sharmagne Leland-St. John
3 tablespoons extra virgin olive oil
2 large shallots, minced
6 ounces thinly sliced prosciutto, coarsely chopped
1/2 cup large green olives
1/2 cup sun-dried tomatoes cut into narrow strips
a handful of pine nuts (piñons)
grated parmesan cheese
1 package tri-colour spiral pasta
Fill a pasta pot with 4-6 quarts of water. Add a few
drops of olive oil. Bring to a boil. Meanwhile prepare
the pasta sauce. When the water has reached a rapid
boil, cook the pasta according to package directions.
Approximately 8-10 minutes.
Put olive oil in a skillet. Gently saute the shallots
until transparent. Add the chopped prosciutto stirring,
until slightly browned. Add the olives, stir, then add
the tomatoes and pine nuts. Cook gently over low heat
while the pasta is cooking. Don't forget to stir the
pasta from time to time.
When the desired degree of tenderness is desired, drain the
pasta. Pour into a large bowl and top with the sauce.
Mix well and serve with grated parmesan cheese.