Pappardelle with Black Olive Tapenade, Sun-dried Tomatoes & Crispy Prosciutto Recipe

Name: Pappardelle with Black Olive Tapenade, Sun-dried Tomatoes & Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Pitted Black Olives, Cured In Water And Salt Not Flavored; 4 Tablespoons Capers; 2 whole Anchovy Fillets, Cured In Oil; 2 cloves Garlic; 1/4 cups Parsley Leaves, Loosely Packed; 1/4 cups Extra Virgin Olive Oil, Plus More If Needed; Salt And Pepper, to taste; 12 ounces, weight Pappardelle; 1 Tablespoon Olive Oil Or As Desired For Drizzling Over Pasta; 4 slices Prosiutto, Julienne; 1 dash White Wine; 3/4 cups Prepared Tapenade; 1/2 cups Julienne Sundried Tomatoes; Basil, Chiffonade; Fresh Grated Parmesan

Servings: persons

6 ounces, weight Pitted Black Olives, Cured In Water And Salt Not Flavored
4 Tablespoons Capers
2 whole Anchovy Fillets, Cured In Oil
2 cloves Garlic
1/4 cups Parsley Leaves, Loosely Packed
1/4 cups Extra Virgin Olive Oil, Plus More If Needed
Salt And Pepper, to taste
12 ounces, weight Pappardelle
1 Tablespoon Olive Oil Or As Desired For Drizzling Over Pasta
4 slices Prosiutto, Julienne
1 dash White Wine
3/4 cups Prepared Tapenade
1/2 cups Julienne Sundried Tomatoes
Basil, Chiffonade
Fresh Grated Parmesan

1
In a food processor combine all the tapenade ingredients.
2
Process until creamy and smooth.
3
If needed add more olive oil a tablespoon at a time.
4
Season with salt and pepper to taste.
5
Prepare pasta according to package directions.
6
Drain pasta reserving 1/4 cup of the pasta water.
7
Rinse pasta under cold water to stop the cooking processes.
8
Lightly toss in olive oil and set aside.
9
Heat a large skillet over medium-high heat.
10
Add prosciutto and slowly cook until crispy then transfer it to a plate lined with paper towel.
11
Add a splash of white wine to the hot skillet scraping up any brown bits left from the proscuitto.
12
Add the drained pasta, tapanade, crispy proscuitto, sun-dried tomatoes and pasta water.
13
Toss until the pasta is well coated and warmed though.
14
Serve hot garnished with basil and Parmesan.
15
Top with a fried or poached egg if desired.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces, weight Pitted Black Olives, Cured In Water And Salt Not Flavored, 4 Tablespoons Capers, 2 whole Anchovy Fillets, Cured In Oil, 2 cloves Garlic, and more.

Yes, Pappardelle with Black Olive Tapenade, Sun-dried Tomatoes & Crispy Prosciutto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pappardelle with Black Olive Tapenade, Sun-dried Tomatoes & Crispy Prosciutto

How did you like this recipe?

Frequently Asked Questions