Linguine With Prosciutto And Olives

• 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)

1. 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).
2. Drain.
3. Place pasta in a warm bowl.
4. Meanwhile, combine prosciutto and oil in a wide skillet.
5. Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
6. Add onions and cook, stirring, until limp (about 2 minutes).
7. Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
8. Pour prosciutto mixture over noodles and toss well.
9. Transfer to a warm serving bowl.
10. Offer cheese to add to taste, if desired.

linguine, olive oil, green onion, olives, cherry tomatoes, parmesan cheese

Taken from www.food.com/recipe/linguine-with-prosciutto-and-olives-80754 (may not work)