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Recipe: Farfalle with prosciutto and black olives
Ingredients for 4 people

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1 box farfalle
3 ½ ounces thick-cut prosciutto
10 pitted black olives
1 cups white wine
2/3 cup heavy cream
1 cup tomato sauce
one tablespoon chopped fresh oregano
salt and pepper to taste

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Farfalle with prosciutto and black olives

di Academia Barilla

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PREPARATION TIME
25 min

DIFFICULTY
Easy

TYPE
First course

Tags

Easy, Short shapes, Classic Blue Box, Brunch, Quick meal, First course, 20 minutes, 10 minutes, 30 minutes, Black olives, Cooked ham

Ingredients for 4 people

1 box farfalle
3 ½ ounces thick-cut prosciutto
10 pitted black olives
1 cups white wine
2/3 cup heavy cream
1 cup tomato sauce
one tablespoon chopped fresh oregano
salt and pepper to taste

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Ingredients

Preparation 10 minutes preparation + 15 minutes cooking

Dice the prosciutto. Chop the olives into fairly large dice. Melt the butter in a large pan over low heat. Add the prosciutto and the olives, allowing them to cook for about 2 minutes.

Then raise the heat, add the wine and cook until the wine has evaporated completely. Add the cream and the tomato sauce and cook for about another 10 minutes, adjusting the salt and pepper to taste.

Meanwhile, cook the pasta in a large pot of lightly salted boiling water for the time indicated on the package. Drain the pasta, dress with the sauce prepared as above, garnish with the fresh oregano and serve hot.

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