Imagine a plate of pasta so irresistible that it transforms an ordinary dinner into an extraordinary Mediterranean experience. This Pappardelle with Black Olive Tapenade isn't just a meal—it's a flavor explosion waiting to happen! Combining the rich, briny notes of black olive tapenade, the intense sweetness of sundried tomatoes, and the crispy, salty crunch of prosciutto, this recipe promises to transport you straight to the sun-drenched coastlines of Italy with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pappardelle pasta
- 1/2 cup black olive tapenade
- 1/2 cup sundried tomatoes, chopped
- 4 oz prosciutto, sliced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add a tablespoon of olive oil to prevent pasta from sticking.
- While water is heating, prepare the prosciutto. Lay prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake in a preheated 375°F (190°C) oven for 8-10 minutes until crisp and golden. Remove and let cool, then break into crispy shards.
- Cook pappardelle pasta according to package instructions, typically 8-10 minutes, until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- In a large skillet, heat remaining olive oil over medium heat. Add chopped sundried tomatoes and sauté for 2-3 minutes to release their flavors.
- Drain pasta and add directly to the skillet. Stir in black olive tapenade, tossing gently to coat the pasta evenly. If sauce seems dry, add reserved pasta water gradually to create a smooth consistency.
- Remove from heat and sprinkle with grated Parmesan cheese. Toss once more to incorporate.
- Plate the pasta and top with crispy prosciutto shards. Garnish with fresh torn basil leaves.
- Serve immediately while hot, with additional Parmesan cheese on the side if desired.
Tips
- Always salt your pasta water generously—it should taste like the sea to properly season your pasta from within.
- Reserve pasta cooking water before draining; its starchy magic helps create a silky, clingy sauce.
- For extra crispy prosciutto, ensure slices are thin and spread out on the baking sheet without overlapping.
- Use high-quality, authentic ingredients—especially the olive tapenade and sundried tomatoes—to elevate the dish's overall flavor profile.
- Serve immediately after cooking to maintain the perfect pasta texture and keep the prosciutto crisp.
- For a vegetarian version, substitute prosciutto with crispy pancetta or roasted pine nuts.
Nutrition Facts
Calories: 613kcal
Carbohydrates: 70g
Protein: 23g
Fat: 23g
Saturated Fat: 5g
Cholesterol: 28mg
