Spaghetti with zucchini and crispy parma ham

Name: spaghetti with zucchini and crispy parma ham
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 4 el (olive oil; 80 g Coppa di Parma; 2 toe garlic; 75 g arugula; 400 g olives with lemon leaked out; 500 g Cherry tomatoes; 2 zucchini; 500 g fresh spaghetti

A classic with fresh pasta, tomato, olives and garlic and a homemade tapenade of arugula, garlic and olives.

Ingredients

Kitchen Stuff

1 hand blender with cup

Directions

Heat the oil in a frying pan and fry the raw ham in 2 parts in 4 min. On medium heat until crispy. Turn halfway.
Remove from the pan and drain on kitchen paper. Let the shortening sit.
In the meantime, cut the garlic and half the rucola coarsely.
Put the garlic, olives and arugula with the rest of the oil in a high beaker and puree with the hand blender to a coarse tapenade. Season with pepper and salt.
Halve the tomatoes and dice the zucchini with a cheese slicer lengthwise in ribbons.
Fry the tomatoes with pepper and salt for 4 minutes on medium heat in the remaining shortening.
In the meantime, cook the pasta al dente according to the instructions on the package.
Put the courgette ribbons in a colander and pour the cooked pasta on top. Catch a cup of cooking liquid.
Mix the tapenade with the pasta and zucchini. Add some cooking liquid to make it smoother.
Mix in the tomatoes and the rest of the arugula. Divide over deep plates and break the raw ham into pieces above it.