Print

Olive Tapenade Linguini with Prosciutto

Ingredients

Scale

Tapenade:

  • 1 clove garlic
  • 1/2 cup kalamata olives, pitted
  • 1/2 cup sun-dried tomatoes
  • 1/3 cup fresh parsley
  • 1/2 cup loosely packed fresh basil
  • 3 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp red chili flakes
  • Fresh black pepper, to taste

Pasta:

  • 450g linguini
  • Olive oil
  • 150g sliced prosciutto, torn into pieces
  • Fresh Parmesan cheese, for garnish
  • Fresh parsley, for garnish

Instructions

  1. Cook pasta according to package instructions. Drain well, reserving some of the pasta water; set aside.
  2. While pasta is cooking, in a food processor, combine the garlic, olives, sun-dried tomatoes, parsley, basil, olive oil, lemon juice, chili flakes, and pepper. Pulse until mixture has broken down. Adjust to taste.
  3. Toss pasta with tapenade and a bit of olive oil and reserved pasta water, breaking up the noodles and creating a thin, light sauce.
  4. Serve topped with prosciutto, Parmesan, and fresh parsley.