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Basil, Olive & Prosciutto Pasta

  • August 4, 2015
  • By casualonthecoast
Basil, Olive & Prosciutto Pasta

Basil, Olive & Prosciutto Pasta

Don’t be intimidated by the “fancy” ingredients in this recipe; prosciutto di parma is a bit of a splurge at the grocery store but it is SO worth it.  Prosciutto is one of my favorite foods & this dish showcases its buttery, smooth flavor & texture.  It pairs perfectly with salty kalamata olives & sweet fresh basil.  Despite the elevated ingredients of this dish, it is extremely simple to make and comes together very quickly.  The most time consuming part of the process is boiling the pasta!  Do you have a signature pasta dish?  I’d love to hear your suggestions below to try out in our test kitchen!

Basil, Olive & Prosciutto Pasta


  • 8 oz spaghetti or whichever pasta you prefer
  • 2 tbsp extra virgin olive oil
  • 1 shallot finely chopped
  • 1-3 garlic cloves finely chopped (use as much as you like)
  • 1/2 cup white wine
  • 2 tbsp tomato paste
  • 2 tbsp chopped kalamata olives
  • reserved pasta water
  • freshly grated parmesan cheese
  • handful of chopped fresh basil
  • 1 oz of prosciutto di parma sliced into ribbons


  1. Fill a large pot with water & bring to a boil. Once boiling, season the water with a dash of salt & add the pasta. Cook al dente according to pasta directions- drain & set aside.
  2. Heat olive oil over medium heat in a large saucepan. Sautee the garlic & shallot until translucent & fragrant for about 1 minute, being careful not to burn the garlic.
  3. Add the wine and increase heat to medium-high & bring to a boil; reduce to a simmer & stir in the tomato paste & olives. Add the pasta to the saucepan & stir to coat the noodles. Feel free to add in more pasta water if the sauce is too thick for your liking. (I used about 1/2 cup of the pasta water.)
  4. Spoon the noodles onto your serving dishes & top with fresh basil, parmesan & prosciutto ribbons.

By casualonthecoast, August 4, 2015
  • 4
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