Quick ’n’ Dirty Olive Pasta with Prosciutto, Spinach and Olives
This is how you feed a crowd. The unannounced type. The best type, because it means family or good friends —the only ones to drop in on a whim, hang around and decide to stay for dinner. It’s also the dish I turn to most when I just need to get dinner done. When all the wheels are off, people are hungry, and ‘being fed’ is the order of the day; you’ll have this on the table in the time it takes to cook the pasta.
Ingredients 10
250 g pasta, like dried spaghetti
165 ‒ 220 g olive tapenade, or to taste, see my recipe
1 tbsp olive oil, plus extra to serve
2 cups english spinach, optional
80 g prosciutto, coarsely torn
70 g wild olives, pitted
50 g shaved parmesan
salt, to season
black pepper, freshly ground, to season
1 lemon, juiced
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Method 6
Cook the in a large pot of salted boiling water until al dente.
Strain quickly and return to the pan. Add the and and toss to coat the pasta.
Add the and season generously with salt and freshly ground black pepper.
Add the , and and toss to combine.
Season again with salt, pepper and . Taste and adjust the seasoning. Squeeze over some more lemon juice for brightness if needed.
Using tongs, transfer the to serving bowls. Drizzle with a little extra (optional) and more to taste, and serve while still nice and hot.
