Spaghetti with tapenade and country ham

Name: Spaghetti with tapenade and country ham
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g green olives without stone; 80 g Rocket salad; 2 pickled anchovies; 1 TABLESPOON Capers; 6 TABLESPOONS + 1 tsp olive oil; 400 g Spaghetti; 7-10 Tbsp Salt; 8 discs Country ham (approx. 12 g each); 50 g Parmesan cheese; 7-10 Tbsp Pepper from the mill

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g green olives without stone
80 g Rocket salad
2 pickled anchovies
1 TABLESPOON Capers
6 TABLESPOONS + 1 tsp olive oil
400 g Spaghetti
7-10 Tbsp Salt
8 discs Country ham (approx. 12 g each)
50 g Parmesan cheese
7-10 Tbsp Pepper from the mill

Directions

1
Drain the olives and let them drain. Clean the rocket, wash and spin dry. Drain anchovies and capers. Finely purée olives, 30 g rocket, anchovies, capers and 6 tbsp. olive oil with a hand blender. Cook spaghetti in boiling salted water according to package instructions
2
In the meantime, heat 1 tsp. olive oil in a frying pan. Fry the ham in it in 2 portions, turning occasionally, over medium heat until crispy. Drain on kitchen paper. Slice Parmesan cheese
3
Drain the spaghetti and collect approx. 100 ml of cooking water. Mix spaghetti with cooking water and tapenade. Crumble the ham and mix in the remaining rocket. Serve in deep plates. Sprinkle with parmesan and coarse pepper