Baby marrow pasta

Name: Baby marrow pasta
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 400.00 g pasta fettuccini or tagliatelle; fresh chillies 573; 400.00 g baby marrows; 100.00 ml sun-dried tomatoes cut into small pieces; 100.00 ml fresh basil shredded; sea salt and freshly ground black pepper

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (6)

400.00 g	pasta — fettuccini or tagliatelle
	fresh chillies — 573
400.00 g	baby marrows
100.00 ml	sun-dried tomatoes — cut into small pieces
100.00 ml	fresh basil — shredded
	sea salt and freshly ground black pepper

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Method:

Boil the pasta in lightly salted, rapidly boiling water in a large saucepan until just done. Drain well and stir in a little olive oil. Heat a little olive oil in a pan and saute the baby marrows until cooked but still firm. Place a small heap of pasta on each of four medium plates and, using a fork, make a little ‘nest’ in the pasta. Spoon some baby marrows into each, top with sun-dried tomatoes and sprinkle with basil. Season well with salt and freshly ground black pepper to taste.
Serves 4.