Summary

Ingredients

• 500 g Farfalle
• 12 slices Parma ham or Serrano ham
• 3 tablespoon olive oil
• 1 large onion (s)
• 10 tomato (s)
• 2 cloves garlic, finely chopped
• 50 ml white wine, drier
• 100 ml chicken broth or vegetable stock
• 2 tablespoon parsley
• 20 olives, black, without stone, cut into rings
• salt and pepper
• Parmesan
• Chilli powder

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Instructions

1. The pasta sauce goes very quickly, so prepare all the ingredients in advance.
2. Prepare Farfalle according to the instructions on the package. Line the pasta plates with three slices of ham each.
3. Cut the onion into thin strips, quarter the tomatoes, remove the juice and seeds and cut into small pieces.
4. Steam the onions in a large, tall pan with olive oil over medium heat until translucent. Add 2/3 of the tomato cubes and continue to cook until they are soft. Add the garlic, deglaze with the white wine and the stock and reduce a little until it is creamy. Season to taste with salt, pepper and chilli, add the remaining tomatoes, olives and parsley. Drain the pasta and fold into the sauce. Heat again briefly. Distribute on the plates and sprinkle with freshly grated parmesan. Serve immediately.
5. Drink tip: a light red wine or a Chardonnay
6. The recipe is an interpretation of our favorite Italian `Il Mondo`. The pasta was placed in a hollowed out Parmesan Reggiano and then scraped out again.