Farfalle Recipe

  • 1 large brinjal
  • 2 large baby marrows
  • Olive oil for brushing
  • Salt and freshly ground black pepper
  • 500g farfalle
  • Extra virgin olive oil
  • 1t garlic, crushed
  • 250g Calamata olives, pitted
  • 1 red onion, sliced
  • 200g baby spinach leaves
  • 300g ricotta cheese
  • 30g pine nuts, toasted in a dry pan
  • 125ml Parmesan, freshly grated
Directions: Prepare the brinjals and baby marrows by cutting them in thin slices. Brush them with olive oil and then char-grill them on a griddle pan with a little salt and pepper. Boil the pasta until al dente and then, while still hot, toss with half a cup extra virgin olive oil, garlic, salt, pepper, pitted olives, red onion and the baby spinach. Add the char-grilled vegetables, ricotta and pine nuts and toss through. Dress the pasta with a little more extra virgin olive oil and sprinkle with grated Parmesan shavings. Serves 8 to 10 This recipe is featured in Sababa: Middle Eastern and Mediterranean Cooking by Tal Smith and Nirit Saban with Nikki Werner (Jacana Media, R280). *We have two copies of Sababa: Middle Eastern and Mediterranean Cooking up for grabs. Closing date to win: 31 March 2014.