Spaghetti with tapenade and country ham

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Sort the arugula, wash and drain.

2. 2

   For the tapenade, rinse anchovies and pat dry. Finely puree the anchovies, olives and 6 tbsp. olive oil with a hand blender. Coarsely chop almost half the rocket, add to the olive mixture and puree again only briefly so that the rocket does not become bitter.

3. 3

   Season to taste with salt and pepper.

4. 4

   Cook the pasta in boiling salted water according to the instructions on the packet. Heat 1 tsp. olive oil in a large frying pan. Fry ham in it in portions until crispy. Drain on kitchen paper.

5. 5

   Drain the spaghetti and collect approx. 100 ml of cooking water. Mix spaghetti, tapenade and cooking water. Crumble the ham and fold in the remaining rocket. Season to taste with salt and pepper and serve.

6. 6

   Slice Parmesan cheese over it.