Rigatoni with Prosciutto and Cabernet Puttanesca

Even though i abandoned my job and moved away from NYC to spend time at home with the boy, sometimes life gets on our way and there's no time to cook a whole meal. That's when pasta dishes come to mind. So easy to add different flavors to a pasta dish.
I was gonna make a quick puttanesca sauce and realized, first i was out of anchovies and second i had prosciutto that needed to be consumed in the refrigerator. Added the meat instead of the fish and it was amazing!

Ingredients:
1 lb rigatoni or pasta of choice, cooked according to package instructions
3 tablespoons extra virgin olive oil
8 cloves of garlic, thinly sliced
1/2 small onion, chopped
1/2 cup cabernet sauvignon or the wine of your choice
1 large (64oz) can of whole peeled tomatoes, chopped
1/2 cup pitted black olives
1/2 cup capers
8 slices of prosciutto, chopped
fresh parsley, chopped
fresh basil, chopped
salt and pepper to taste ( very little salt since most ingredients are already salty, sprinkle and taste)
Parmesan, Romano, Asiago; your choice, shredded

had to cook 2 lbs of pasta and didn't have 2 of the same! oops...

In a large frying pan over medium heat, cook olive oil and onion until translucent, about 5 minutes. Add garlic and cook for another 2-3 minutes. Add wine and stir it in until mostly evaporated. Add tomatoes, olives and capers and simmer for 15 minutes. Add prosciutto. Season to taste. Add herbs and toss with cooked pasta. Serve it hot with fresh parmesan cheese.