1/4 c lemon juice
Zest of 2 lemons
1/2 c olive oil
8 slices Proscuitto, sliced into thin strips
1/2 c oil cured olives, pitted and quartered
2 tsp fresh thyme
8 oz dried pasta
Cook pasta according to package.
Combine remaining ingredients in a 12 in skillet. Heat on medium heat and add pasta, tossing on coat.
Serve topped with a few crumbles of ricotta salata.