Tomato Salsa Pasta with Baby Marrow
Everyone needs a go-to pasta recipe; this one might be yours – along with a side order of fries.
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 400 g spaghetti, cooked al dente
- 200 g exotic tomatoes, halved
- 12 capers
- 20 g Italian parsley, chopped
- 12 green olives, smashed and stoned
- 1 lime zest
- 3 Tbsp extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1 garlic clove, finely grated
- 2 cups sunflower oil, for frying
- 6 large baby marrows
- 1/2 cup unsweetened almond milk
- 100 g rice flour
- salt, to season
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat some sunflower oil in a medium sized pot.
- Quarter the baby marrows length-wise.
- Add the rice flour to a mixing bowl and whisk in the almond milk to form a batter.
- Dip the baby marrow sticks in the batter until it is completely covered.
- Gently lower each stick into the oil without touching each other. Fry until golden brown.
- Remove the sticks from the oil and drain on some kitchen paper. Season with salt.
- Mix the salsa ingredients, toss with pasta and top with baby marrow fries.
You could enjoy this recipe too
Buy the ingredients
Add to Cart