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Baby marrow pasta

Recipe from: 2/17/2000 12:00:00 AM
Ingredients 6
Servings 4


  • 400
    pasta, preferably fettuccini or tagliatelle-preferably fresh
  • olive oil
  • 400
    baby marrows
  • 100
    sun-dried tomatoes, cut into smaller pieces (optional)
  • 100
    fresh basil, shredded
  • salt and freshly ground black pepper


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.


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