Roast chopped onion on olive oil in a big frying pan until it is tender; add garlic chopped in small leafs, olives and sliced prosciutto. Roast it for a little while and add tomatoes. Spice it and with occasional stirring cook for fifteen minutes. If the sauce is too dense you can gradually add starch water in which pljukanci were cooked. Drain cooked pljukanci and add it to the sauce in the pan. Mix it well. At the end, add goat cheese with a tablespoon.