Wash the tomatoes, cut them in half, and toss them in a bowl with a drizzle of olive oil and the leaves of 4 sprigs of marjoram.

In a large pot, cook the pasta in boiling salted water until al dente.

Chop the almonds with a knife. In a sauté pan, heat 1/4 cup of olive oil and add the chopped almonds. Sauté them for 1 minute, then add the prepared tomatoes and mix well.

Drain the farfalle and top it with the olive tapenade, sautéed tomatoes, and almonds.