1/2 package of spaghetti spaghetti
2 teaspoons of salt
3 tablespoons of extra virgin olive oil
3 cloves of garlic, finely chopped-optional
2 onions, finely chopped
130 grams (approximately 1 cup) black olives, seedless
3 – 4 tomatoes chopped into cubes
1/2 cup dry white wine
2 tablespoons of tomato paste
42 grams (3 tablespoons) unsalted butter
75 grams parmesan cheese, grated
a handful of parsley, finely chopped
200 grams prosciutto, chopped
In a pot, boil the macaroni with plenty of water for 7-8 minutes. Then drain the cooked spaghetti, but you save about 1 cup of the water for the pasta. Sprinkle the pot with a little olive oil and sautÃ© the chopped garlic together with the onion in a medium-low hob for about 1 minute.
Increase the fire to medium again, add the olives, and cook for 1 minute. Pour the tomatoes into cubes and cook until tender, about 1 to 2 minutes.
Add the wine and stir until evaporated, about 2 to 3 minutes. Drop the tomato paste together with the butter and stir until dissolved.
Pour the pasta back in the pot and stir gently until combined with the sauce. Add water if the sauce seems too dry. Sprinkle with grated parmesan cheese along with chopped parsley. Serve in dishes and garnish with slices of prosciutto.