Take a big pot, the one that you’d normally use for soup or a stew is perfect. Cook the spaghetti al dente.
In the mean time cut everything: olives can go in halves, tomatoes in dices and the garlic and shallots small.
Spaghetti is done? Put it in a colander and leave it there. Place the pan on the stove again and add some olive oil.
Simmer the garlic with the shallots. After a couple of minutes, add the olives and throw in one glass of white wine.
When the olives have boiled for around a minute you can add the tomato dices and leave them simmer for 2 minutes.
Add the other two glasses of wine and stir everything together. Leave it on the fire for a couple of extra minutes and add the tomato paste.
Boil it again for a minute or five and add the spaghetti.
Stir everything together and you’re done!
Place the pasta on a plate and add the cheese and raw prosciutto.