Farfalle With Prosciutto and Olives

Farfalle With Prosciutto and Olives Author: Canadian Living Credits: Farfalle With Prosciutto and Olives

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

  • Portion size 6 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 4 oz thinly sliced prosciutto diced
  • 10 black olive 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

Method

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 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

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 54.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Farfalle With Prosciutto and Olives