"Marrow And Sun Dried Tomato Tapenade Pasta"
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Marrow and Sun Dried Tomato Tapenade Pasta


  • 2 rashers streaky bacon sliced
  • 15 mls olive oil
  • 5 spring onions finely sliced
  • 1 garlic clove 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