Tested till perfect Farfalle With Prosciutto and Olives
Farfalle With Prosciutto and Olives
Photography by Joe Kim/TC Media

Farfalle With Prosciutto and Olives

A handful of ingredients and quick cooking make this creamy homestyle pasta perfect for weeknight dinners.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 to 6


  • 2 tbsp 2tbspunsalted butter
  • 4 oz 4ozthinly sliced prosciutto, diced
  • 10 10black oliveblack olives, pitted and chopped
  • 1/4 cup 1/4cupdry white wine
  • 1 cup 1cupbottled strained tomatoes, (passata)
  • 1/3 cup 1/3cupwhipping cream, (35%)
  • 1/4 tsp 1/4tsppepper
  • 12 oz 12ozfarfalle pasta
  • 1 tbsp 1tbspchopped fresh oregano
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In large skillet, melt butter over medium heat; cook prosciutto, stirring, until just beginning to crisp, about 3 minutes. Stir in olives; cook for 1 minute.

Add wine; cook, stirring occasionally, until no liquid remains, about 2 minutes. Stir in tomatoes, cream and pepper; simmer, stirring occasionally, for 5 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid; return pasta to pot.

Stir tomato mixture and oregano into pasta, tossing and adding enough of the reserved cooking liquid to coat; cook for 1 minute.

Nutritional Information Per each of 6 servings: about

cal 353 pro 12g total fat 13g sat. fat 6g
carb 45g dietary fibre 3g sugar 3g chol 47mg
sodium 802mg potassium 259mg

% RDI:

calcium 4 iron 25 vit A 8 vit C 2
folate 54
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