This recipe For Marrow And Sun Dried Tomato Tapenade Pasta pasta was an attempt to use up all the leftover bits and pieces in my fridge, which included marrows and tapenade. It forms part of the Tandy Tuesday collection of pasta dishes I have been making.
Marrow and Sun Dried Tomato Tapenade Pasta
- 2 rashers streaky bacon sliced
- 15 mls olive oil
- 5 spring onions finely sliced
- 1 clove garlic crushed
- 1 red chilli left whole
- 2 baby marrows sliced
- 125 g tomatoes sliced
- 15 mls sun dried tomato tapenade
- cook the bacon until the fat has rendered down
- remove and set aside
- add the olive oil
- sauté the spring onions
- add back the bacon, the garlic, chilli, baby marrows and tomatoes
- you may have to add some water at this stage to keep it moist
- remove the chilli
- add the sun dried tomato tapenade
- adjust the seasoning and serve
More about the ingredients
- streaky bacon: this is the bacon I prefer to cook with if I am buying sliced bacon. If not, I just use cheap diced bacon. No matter what, to me, bacon is a condiment and an ingredient that is always in my fridge
- olive oil: many people will not cook with olive oil. But I do, and it is always extra virgin, cold pressed, olive oil. The best I can afford without being too extravagant.
- spring onions: we don’t always get shallots in South Africa so I make use of spring onions. These are milder than onions, but stronger than shallots.
- garlic: I buy whole, firm cloves
- red chillies: I always bring back a string of Calabrian chillies when we go to Italy. Otherwise, I use what is in my garden. If I buy them locally I prefer the Serenade chillies.
- baby marrows: you may know these as courgettes or zucchini. Dave loves marrows and I buy them while they are in season. They are easy to cook and can be eaten raw.
- tomatoes: for years, tomatoes in South Africa have just not wowed me. I have grown my own which have far more flavour than store bought.