¾ cup Elki Olive Tapenade
12 oz Fettuccine pasta
4 slices prosciutto, julienne
splash of white wine
½ cup julienne sun-dried tomatoes
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.