Capricciosa Pasta Recipe for Mushroom, Artichoke, Olive and Ham Fusilli

5 from 1 vote

Capricciosa Pasta Recipe for Mushroom, Artichoke, Olive and Ham Fusilli

This capricciosa pasta recipe for mushroom, artichoke, olive and ham fusilli makes a quick and easy pasta inspired by the capricciosa pizza invented in Rome. Featuring the key ingredients of the old-school pizza minus tomato sauce, my capricciosa pasta recipe calls for extra virgin olive oil, although cream makes a deliciously rich pasta. Sprinkle liberally with Parmesan and black pepper.

Prep Time10

Cook Time20

Total Time30

Course: First Course, Main Course, Pasta Course

Cuisine: Italian-Australian

Servings:

Calories: 654kcal

Author: Lara Dunston

Equipment

Ingredients

400 g fusilli pasta or other spiral pasta of your choice
3 tbsp olive oil
200 g button mushrooms white or brown, sliced
½ cup black olives pitted, sliced in half
150 g ham shave and torn into smaller pieces
150 g artichoke hearts jarred or canned, sliced into quarters
50 ml thickened cream optional, or 100 ml or more for a creamy pasta
½ tsp salt or to taste
2 tbsp Parmesan cheese Parmigiano Reggiano or Grana Padano, grated

Metric - US Customary

Instructions

Put a big pot of salted water on to boil. Once it’s boiled, add the fusilli and stir, put the lid on, and cook until al dente, around 12-14 minutes but follow the packet instructions.
Heat the olive oil in a deep frying pan (must be deep as you'll transfer the fusilli to the same pan) until the oil is shimmering. Then add the mushroom slices and stir-fry for a few minutes to ensure the mushrooms are coated in olive oil, and continue to fry until they’re glossy but still meaty.
Add the sliced pitted black olives, stir fry for a couple of minutes, add the shredded ham and artichoke hearts and fry for a few minutes, just to warm them up.
If you’re using the optional thickened cream, pour it in now; 50 ml cream will give you the pasta pictured, but for a creamier pasta feel free to add another 100-200 ml or more cream. Sprinkle on the salt and stir to incorporate.
Use a large slotted spoon to transfer the fusilli from the pot to the pan, taking some cooking water with the pasta, add the grated Parmesan and cracked black pepper, stir to mix through, taste, and adjust the seasoning to suit your palate.
Divide the pasta between four plates – or two plates and you’ll have enough leftovers for another meal. Drizzle on some extra virgin olive oil, sprinkle on a little more parmesan, grind on some more cracked black pepper, and serve immediately, with a side salad and crusty bread.

Notes

For even more flavour add a minced garlic clove or garlic powder or garlic salt with the mushrooms.

Nutrition