Lots of strong tastes combine in this dish of farfalle with tapenade and grilled baby marrows. Pair it with Eikehof Cabernet Sauvignon with its slightly austere herbal notes.
Farfalle with tapenade and grilled baby marrows
- 40 green olives, pitted
- 6 anchovies
- 60ml Parmesan, freshly grated
- 100ml olive oil
- 2 garlic cloves
- 500g baby marrows, thinly sliced into batons
- 90ml olive oil
- 500g farfalle pasta
- 250ml fresh cream
- 24 fresh basil leaves, chopped
- 60ml fresh flat-leaf parsley, chopped
- salt and freshly ground black pepper, to taste
- 10 green olives, sliced
- 50ml pine nuts, toasted
Preheat the oven to 180°C.
For the tapenade, blend all the ingredients in a food processor and set aside until needed.
Place the baby marrows on a baking sheet, drizzle with olive oil and bake until cooked yet crunchy and coloured, about 10 minutes.
Cook the pasta in plenty of salted boiling water until al dente. Drain and place in a serving dish.
Toss through the tapenade and the cream, and top with the baby marrow. Sprinkle with the basil and parsley, and season. Top with the olives and pine nuts, and serve.