Joe's Parkway Market | Fettuccine with Elki Olive Tapenade and crispy prosciutto
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Fettuccine with Elki Olive Tapenade and crispy prosciutto


¾ cup Elki Olive Tapenade

12 oz Fettuccine pasta

4 slices prosciutto, julienne

splash of white wine

½ cup julienne sun-dried tomatoes

basil, chiffonade

fresh grated parmesan


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.

Heat a large skillet over medium-high heat. Add prosciutto and slowly cook until crispy, transfer to a plate lined with paper towel.

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.


Elki Olive Tapenade


20 November