A handful of ingredients and quick cooking make this creamy homestyle pasta perfect for weeknight dinners.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2013
- 2 tablespoons unsalted butter
- 4 oz thinly sliced prosciutto diced
- 10 black olives pitted and chopped
- 1/4 cup dry white wine
- 1 cup bottled strained tomatoes (passata)
- 1/3 cup whipping cream (35%)
- 1/4 teaspoon pepper
- 12 oz farfalle pasta
- 1 tablespoon chopped fresh oregano
MethodIn 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 facts Per each of 6 servings: about
- Fibre 3 g
- Sodium 802 mg
- Sugars 3 g
- Protein 12 g
- Calories 353.0
- Total fat 13 g
- Potassium 259 mg
- Cholesterol 47 mg
- Saturated fat 6 g
- Total carbohydrate 45 g
- Iron 25.0
- Folate 54.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 2.0