Marrow and Sun Dried Tomato Tapenade Pasta
Ingredients
- 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
Method
- 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