• In Pasta

    Waterblommetjie, roasted tomato and baby marrow tagliatelle

    TO DRINK: Springfield Life From Stone, a flinty, herby Sauvignon Blanc that matches this mix of sharp and earthy.

    Print Recipe

    Waterblommetjie, roasted tomato and baby marrow tagliatelle

    Serves: 4
    Cooking Time: 2 hours

    Ingredients

    • WATERBLOMMETJIES
    • juice of ½ a lemon
    • 500g fresh waterblommetjies
    • 30ml (2 tbsp) butter
    • 30ml (2 tbsp) olive/avocado oil
    • 150g baby marrows, julienned
    • salt and freshly ground black pepper, to taste
    • ROASTED TOMATOES
    • 375ml (1,5 cups) baby Rosa tomatoes
    • 1 garlic clove, finely chopped
    • 2 fresh rosemary stalks, leaves only
    • 30ml (2 tbsp) olive/avocado oil
    • salt and freshly ground black pepper, to taste
    • SAUCE
    • 250ml (1 cup) fresh cream
    • 50g sun-dried tomatoes in oil
    • 500g tagliatelle, cooked
    • fresh basil, to serve

    Instructions

    1

    For the waterblommetjies, bring a large pot of salted water to the boil.Add the lemon juice and gently boil thewaterblommetjies until tender. This will take between 20 and 40 minutes, depending on size and toughness. Cut into bite-sized chunks.

    2

    Preheat the oven to 200°C.

    3

    Gently heat the butter in a saucepan. Add the oil and then the cooked waterblommetjie pieces and fry for a few minutes. Add the baby marrows and cook for 1 minute. Season.

    4

    For the roasted tomatoes, combine the tomatoes, garlic and rosemary in a bowl. Add the oil and season. Place on a baking tray and roast until tender, about 10 - 15 minutes.

    5

    For the sauce, gently heat the cream and sun-dried tomatoes in a saucepan. Remove from the heat and steep for 30 minutes, then blend and strain.

    6

    Toss the pasta in the warm sauce and add the roasted tomatoes and waterblommetjie mix. Scatter with the basil and serve.

     

     

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