• Tapanade
  • 6 oz black olives, cured in water and salt not flavored
  • 4 tablespoons capers
  • 2 anchovy fillets, cured in oil
  • 2 cloves garlic
  • ¼ cup parsley leaves, loosely packed
  • ¼ cup Pompeian Extra Virgin Olive Oil, plus more if needed
  • Pasta
  • 4 slices prosciutto, julienne
  • splash of white wine
  • 12 oz pappardelle
  • ¾ cup tapenade
  • ½ cup julienne sun-dried tomatoes
  • basil, chiffonade
  • fresh grated parmesan
Pappardelle with Black Olive Tapenade, Sundried Tomatoes & Crispy Prosciutto - @Pompeian

Pappardelle with Black Olive Tapenade, Sundried Tomatoes & Crispy Prosciutto – @Pompeian

  1. In a food processor combine all the tapenade ingredients. Process until creamy and smooth, if needed add more olive oil a tablespoon at a time. Season with salt and pepper to taste.
  2. Prepare pasta according to package directions. Drain pasta reserving ¼ cup of pasta water. Rinse pasta under cold water to stop the cooking processes. Lightly toss in olive oil and set aside.
  3. Heat a large skillet over medium-high heat. Add prosciutto and slowly cook until crispy, transfer to a plate lined with paper towel.
  4. Add a splash of white wine to the hot skillet scraping up any brown bits left from the prosciutto. Add pasta, tapenade, crispy prosciutto, sun-dried tomatoes and pasta water. Toss until the pasta is well coated and warmed through. Serve hot garnished with basil and parmesan.
  5. Top with fried or poached egg if desired.