Thanks to AllSpice customer Alecia RB, who shared her pasta recipe with us.
1 lb linguine or other long, flat pasta
1/4 Cup Coratina Extra-Virgin Olive Oil
4 oz La Quercia prosciutto, sliced into thin ribbons
1 Cup roasted red peppers, coarsely chopped
1 Cup pitted Kalamata olives
Freshly-ground Black Pepper and Kosher Salt
Fill a large, heavy pot with water and bring to a boil over high heat. When water comes to a boil, add linguine (or fettuccine, or any long, flat noodle), and cook according to instructions on the package.
While water heats and pasta cooks, slice prosciutto into thin ribbons. Roast and slice red peppers, or, if using canned peppers, drain oil or liquid, pat peppers dry, and coarsely chop. Pit olives if necessary.
When pasta is al dente, pour into a colander and drain, then transfer linguine to a warm serving bowl. Add prosciutto, red pepper, and olives to pasta and toss gently to combine. Top with freshly-ground black pepper and sprinkle with salt to taste.