Pappardelle with Black Olive Tapenade, Sun-dried To

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions