Lazy Gluten Free: Prosciutto, Tomato, and Olive Fettuccini

Prosciutto, Tomato, and Olive Fettuccini


Ever since I can remember, I have loved pasta dishes. More than love actually, I honestly dreamed of warm pasta covered in a delicious creamy sauce. Every night I would ask my mom what was for dinner, and when what she told me did not include some variation of pasta and a creamy sauce, I felt like a little kid let down at Christmas when Santa didn't bring me that one toy I desperately wanted.

Now that I am a big girl living and cooking on my own, I can have creamy pasta dishes anytime I choose. For the sake of my waistline, however, I try to limit this to once a week. I guess mom had a reasoning for not making these dishes every night after all. Thanks mom. 


I came across this recipe on Pinterest and decided that I needed to make it asap. I loved the idea of the fresh tomatoes and a homemade sauce with one of my favorites, black olives. Not to mention, I had heard of prosciutto but never tried it. What better way to try something new than with yummy pasta. This dish was very fresh and tasted like it came right over from Italy. It satisfied my creamy pasta desire and I will definitely be making it again...soon.

Prosciutto, Tomato, and Olive Fettuccini

You will need:
16 ounces gluten free fettuccini (or spaghetti is fine) 
3 tablespoons olive oil
3-4 tablespoons minced garlic 
2 shallots, finely chopped
1 cup black olives, pitted
2 tablespoons tomato paste
1/2 cup dry white wine (I used Chateau Chantal's Vice; a local Michigan winery)
4 tablespoons butter
1/2 cup Parmesan cheese
3-4 medium tomatoes, diced
handful fresh parsley, chopped 
1 package (less than 1/2 pound) Prosciutto

1) Prepare pasta according to package directions in a large pot. I add 1-2 tablespoons of oil to prevent pasta from sticking as GF pasta loves to do. Do not overcook. Once al dente, drain and set aside.

2) Wipe out pot. Heat olive oil over medium  high heat. Reduce heat and add garlic and shallots and saute for a couple minutes till fragrant. Add olives and cook for an additional minute.

3) Add wine and cook for a couple minutes until heated. Add tomato paste and butter and cook until butter is melted. Add tomatoes and cook until soft.

4) Add the drained pasta and stir until well-coated with sauce. If sauce seems dry, a little water may be added. Stir in Parmesan cheese.

5) Top with chopped parsley and Prosciutto. Serve with remaining wine, if desired. 


Bon Appetit! 

Adapted from Tartine and Apron String's Prosciutto, Tomato, and Olive Spaghetti