Spaghetti with Artichoke Hearts, White Wine, and Prosciutto

This is an easy and delicious dish that I created and that serves two.

Ingredients (in the sequence in which they're used)

- 4 oz. of spaghetti or angel hair pasta
- 2 tbsp olive oil (for cooking sauce)
- 2 cloves garlic, minced
- 1/2 sweet onion, diced
- 1/2 cup white wine (I used a chardonnay)
- 2 tbsp lemon juice
- small jar can of artichoke hearts (I used a 7.5 oz jar of marinated artichoke hearts)
- 1/4 cup pitted and chopped olives (I used castelvetrano green olives)
- 2 tbsp capers
- 1/3 cup chopped Italian parsley
- 1 to 2 oz finely chopped prosciutto (I used Citterio prechopped prosciutto, which comes in 4 oz. packages. I typically mix it into salads)
- 1 to 2 tbsp of very high quality extra virgin olive oil. (I used Persian lime flavored oil.) This is to pour over finished pasta.

Directions

1. Pasta
Cook pasta until al dente, per package directions. Drain and put in serving bowl.

2. Sauce
a. Heat olive oil in medium skillet over medium heat

b. Sauté onion and garlic for 5 minutes

c. Add white wine, lemon juice, and artichoke hearts. Cook for 3 minutes.

d. Add olives, capers, and parsley. Cook for 2 minutes. Wine and lemon juice will have evaporated.

e. Spoon over pasta and mix. Then sprinkle prosciutto and olive oil over pasta and mix again.