Go Back
–+ servings
A bowl of spaghetti with prosciutto, olives, and basil tomato sauce.
Print Recipe
5 from 2 votes

Prosciutto Pasta with Artichokes and Olives

This Mediterranean inspired Prosciutto Pasta with Artichokes and Olives is bursting with fresh bold ingredients! This simple sauce is ready in just 30 minutes and is loaded with juicy cherry tomatoes, basil, kalamata and green olives, garlic, red bell peppers, and lots of crumbled feta cheese.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian, Mediterranean
Servings: 6
Calories: 465kcal
Author: Meryl Downing

Ingredients

  • 1 pound spaghetti
  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 1 red bell pepper sliced
  • ¼ teaspoon kosher salt
  • 6 grinds fresh black pepper
  • 1 teaspoon dried oregano
  • 4 cloves garlic minced
  • 1½ cups cherry tomatoes left whole
  • 6 to 8 slices prosciutto chopped
  • ½ cup artichokes
  • ½ cup kalamata olives
  • ½ cup green olives Castelvetrano
  • 1 large can crushed tomato
  • 2 cups fresh spinach
  • ¼ cup fresh basil
  • ½ cup Feta cheese (or Parmesan)

Instructions

  • Set a large pot of water to boil and cook the spaghetti about 10 minutes until al dente. Before draining, scoop out and reserve 2 cups of the starchy pasta water. Use a ladle, measuring cup or coffee mug!
  • Meanwhile, make the sauce. In a large skillet over medium heat, add the olive oil and saute the onion and red bell pepper, about 7 minutes. Season with salt, pepper and oregano.
  • Add the garlic, cherry tomatoes, prosciutto, olives, and artichokes and stir a minute until fragrant.
  • Add the crushed tomato, spinach, and 1 cup of the starchy pasta water. Simmer about 10 minutes, stirring often to wilt in the spinach. Lower the heat as needed to keep it at a gentle bubble.
  • Add the drained pasta to the sauce and use tongs to toss well. Add some more of the starchy cooking water if needed to thin the sauce.
  • Serve with fresh basil and feta cheese crumbles.

Notes

  • Starchy Cooking Water - The water that the pasta boils in can be pulled out and reserved to use in making the sauce.  If you forget to reserve it before draining, just use 1 cup of regular water to add to the sauce.
  • Olives - Be sure to buy Kalamata (black)  and Castelvetrano (bright green) Olives.  Make sure they are pitted and come in a jar, not a can.
  • Feta or Parmesan - A personal preference, this dish is delicious with either feta or Parmesan cheese.

Nutrition

Calories: 465kcal | Carbohydrates: 71g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 780mg | Potassium: 712mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2100IU | Vitamin C: 47mg | Calcium: 156mg | Iron: 3mg