Gobetti alla Boscaiola


Gobetti alla Boscaiola



16 ounces Elbow Macaroni

4 ounces Prosciutto ham

8 ounces Kalamata Olives, drained

1 medium red onion, chopped

1/4 cup fresh chopped parsley

2 tablespoons olive oil

1 jar (16 ounces) Marinara Sauce

1/4 cup fresh grated Parmesan cheese


  Directions 1. In a large skillet over medium heat sauté onion, parsley and Prosciutto in olive oil. 2. Stirring frequently, stir in marinara sauce and olives; simmer for 20 minutes. 3. Meanwhile, cook pasta according to package directions; drain well. 4. Toss pasta with sauce and top with Parmesan cheese. Servings 4