Main Meals
Marrow-and-red pepper pasta
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This hearty pasta dish is packed with a medley of different textures offering a perfect balance of flavours including burrata and pecorino.
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- ¼ cup olive oil
- 2 chillies, chopped
- 4 baby marrows, thinly sliced
- 4 garlic cloves, smashed
- 12 olives
- 1 x 400 g can butter beans and brine
- 2 red peppers, roasted and chopped
- 8 anchovies, chopped
- 70 g flaked almonds
- a squeeze of lemon juice
- 400 g baby spinach
- 1 burrata, torn into pieces
- 150 g pecorino, grated
- sea salt and freshly ground black pepper, to taste
- rigatoni, cooked al dente, for serving
- 3 slices ciabatta, torn into chunks and lightly toasted
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
1. Heat the olive oil in a large frying pan. Cook the chillies garlic and baby marrows over a gentle heat. Add the remaining ingredients and cook for 5 minutes.
2. Season and toss through the rigatoni.
3. Stir through the torn ciabatta.
Photography: Jan Ras
Videography: Kevashan Moodley
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