Presented by Joy Turner, Catering Director & Chef, 658 Catering
2 oz. extra virgin olive oil
4 oz. prosciutto, drained, diced
4 oz. green olives, sliced
4 oz scallions, sliced
8 oz cherry tomatoes
Salt and pepper to taste
2 oz American Grana, grated
16 oz cooked pasta
Heat skillet over medium high heat. Add olive oil to skillet, heat. Add prosciutto, cook two minutes, add green olives, cook two additional minutes, add scallions, cook two minutes, add tomatoes, cook two minutes. Add 1/4 c. Pasta water, cook 1 minute. Serve over cooked pasta.