Farfalle con Pomodoro Secchi e Basilico

Pasta Bows with Sun-dried Tomatoes

< Back to PASTA page

Nonna Maria & Nonno Carlo

“If music be the food of love, play on” – Twelfth Night, William Shakespeare.

Whenever I see farfalle pasta I am reminded of my grandfather, Nonno Carlo. Married to Nonna Maria, he was the head of the family. He worked very hard from morning until late at night, either in his garden cultivating food, acting as a solicitor, making shoes or curating the local church.

If Nonna Maria was feeling in a particularly generous mood towards her husband on any given day, he would be met with the delight of a gift of farfalle, tomatoes and basil at the dinner table. The beautiful butterflies fluttering amongst the red flowers and green leaves became their little sign of love. And it was lovely to see. Here is the recipe which is delightfully easy to make.

Farfalle con Pomodoro Secchi e Basilico

Serves 4 to 6
455g (1lb) farfalle pasta * 30g (1oz) sun-dried tomatoes in oil, chopped * 55g (2oz) pine kernels * 1 handful fresh basil * 2 garlic cloves, chopped * ½tsp salt * splash of olive oil * 1 tbsp grated parmesan cheese * ground black pepper

Cook the pasta for 8-10 minutes until al dente. Meanwhile, dry fry the pine kernels in a frying pan until golden brown. Grind half the pine kernels with the basil leaves, garlic and salt in a mortar. Pour in a splash of olive oil. Transfer to a large bowl and add the cheese and sun-dried tomatoes, mixing well. Drain the pasta, keeping a bit of moisture and mix into the tomato and basil mixture. Stir well and always serve on warmed plates. Sprinkle on the remaining kernels with ground pepper.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section THE ITALIAN JOB, a selection of authentic Italian recipes.