Pappardelle with Black Olive Tapenade, Sun-dried Tomatoes & Crispy Prosciutto

In a food processor combine all the tapenade ingredients. Process until creamy and smooth. If needed add more olive oil a tablespoon at a time. Season with salt and pepper to taste.

Prepare pasta according to package directions. Drain pasta reserving 1/4 cup of the pasta water. Rinse pasta under cold water to stop the cooking processes. Lightly toss in olive oil and set aside.

Heat a large skillet over medium-high heat. Add prosciutto and slowly cook until crispy then transfer it to a plate lined with paper towel.

Add a splash of white wine to the hot skillet scraping up any brown bits left from the proscuitto. Add the drained pasta, tapanade, crispy proscuitto, sun-dried tomatoes and pasta water. Toss until the pasta is well coated and warmed though. Serve hot garnished with basil and Parmesan.

Top with a fried or poached egg if desired.