Cucina Povera Tagliatelle

Rustic Tagliatelle with Ham, Olives & Cherry Tomatoes

Translated kitchen of the poor. A traditional Italian cooking style dish that uses simple yet affordable ingredients made using our air dried ham.

Ingredients (Serves 2)
2 tbsp olive oil
1 clove garlic, crushed
50g pack of air dried ham
30g cherry tomatoes, halved
30g pitted olives (mixed green & black)
200g tagliatelle
20g parmigiano reggiano, grated
Extra virgin olive oil (to finish)

Method
Prepare the ingredients:
Slice the ham into squares around one inch long. Halve the cherry tomatoes. Set aside.

Boil the pasta:
Bring a large pot of salted water to a boil. Cook the tagliatelle according to the packet instructions until al dente. Reserve a little pasta water before draining.

Start the base:
While the pasta cooks, heat 2 tablespoons of olive oil in a wide pan over medium heat. Add the crushed garlic and cook for 30 seconds until fragrant.

Cook the ham:
Add the ham pieces to the pan. Fry for about 2-3 minutes, or until golden and crispy. Stir occasionally.

Add tomatoes & olives:
Toss in the halved cherry tomatoes and the pitted olives. Cook for another 2–3 minutes, allowing the tomatoes to soften and release some juice.

Combine with pasta:
Add the drained tagliatelle directly into the pan with the sauce. Toss everything together, adding a splash of reserved pasta water to help the ingredients coat evenly.

Finish the dish:
Remove from heat. Add grated Parmigiano Reggiano and toss gently. Plate up and drizzle generously with extra virgin olive oil.

To serve:
Top with an extra sprinkle of Parmigiano and a grind of black pepper if desired. Serve immediately while hot.

Recipe & photo compliments of Jonathan Henry aka The Plastic Italian