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Quick 'n' dirty olive pasta with prosciutto, spinach and olives

Name: Quick and dirty olive pasta with prosciutto, spinach and olives recipe
Yield: 4
Ingredients: 500g dried spaghetti; 165-220g olive tapenade, or to (see note); 20.00 ml extra virgin olive oil, plus extra to serve; 500.00 ml English spinach (optional); 80g prosciutto, coarsely torn; 70g pitted wild olives; 50g shaved parmesan; Juice of 1 lemon

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P76 Quick 'n' dirty olive pasta with prosciutto, spinach and olives

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by Katrina Meynink

CHEF

May 31, 2023

"This is how you feed a crowd. It’s also the dish I turn to most when I just need to get dinner done. When 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." – Katrina Meynink

500g dried spaghetti
165-220g olive tapenade, or to taste (see note)
1 tbs extra virgin olive oil, plus extra to serve
2 cups English spinach (optional)
80g prosciutto, coarsely torn
70g pitted wild olives
50g shaved parmesan
Juice of 1 lemon

Method

1.

Cook the pasta in a large pot of salted boiling water until al dente. Strain quickly and return to the pan. Add the olive tapenade and olive oil and toss to coat the pasta. Add the spinach, if using, and season generously with salt flakes and freshly ground black pepper. Add the prosciutto, olives and parmesan and toss to combine. Season again with salt, pepper and lemon juice. Taste and adjust the seasoning. Squeeze over some more lemon juice for brightness, if needed.
2.

Using tongs, transfer pasta to serving bowls. Drizzle with a little extra olive oil (optional) and more olive tapenade to taste, and serve while still nice and hot.

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