Pappardelle with Black Olive Tapenade, Sun-dried Tomatoes & Crispy Prosciutto

• 6 ounces, weight Pitted Black Olives, Cured In Water And Salt Not Flavored
• 4 Tablespoons Capers
• 2 whole Anchovy Fillets, Cured In Oil
• 2 cloves Garlic
• 1/4 cups Parsley Leaves, Loosely Packed
• 1/4 cups Extra Virgin Olive Oil, Plus More If Needed
• Salt And Pepper, to taste
• 12 ounces, weight Pappardelle
• 1 Tablespoon Olive Oil Or As Desired For Drizzling Over Pasta
• 4 slices Prosiutto, Julienne
• 1 dash White Wine
• 3/4 cups Prepared Tapenade
• 1/2 cups Julienne Sundried Tomatoes
• Basil, Chiffonade
• Fresh Grated Parmesan

1. In a food processor combine all the tapenade ingredients.
2. Process until creamy and smooth.
3. If needed add more olive oil a tablespoon at a time.
4. Season with salt and pepper to taste.
5. Prepare pasta according to package directions.
6. Drain pasta reserving 1/4 cup of the pasta water.
7. Rinse pasta under cold water to stop the cooking processes.
8. Lightly toss in olive oil and set aside.
9. Heat a large skillet over medium-high heat.
10. Add prosciutto and slowly cook until crispy then transfer it to a plate lined with paper towel.
11. Add a splash of white wine to the hot skillet scraping up any brown bits left from the proscuitto.
12. Add the drained pasta, tapanade, crispy proscuitto, sun-dried tomatoes and pasta water.
13. Toss until the pasta is well coated and warmed though.
14. Serve hot garnished with basil and Parmesan.
15. Top with a fried or poached egg if desired.

black olives, capers, anchovy, garlic, parsley, olive oil, salt, olive oil, julienne, white wine, tapenade, julienne sundried tomatoes, basil, parmesan

Taken from tastykitchen.com/recipes/main-courses/pappardelle-with-black-olive-tapenade-sun-dried-tomatoes-crispy-prosciutto/ (may not work)