Description
Baby Marrow Spaghetti & Rustic Plum Tomato Sauce.
Ingredients
- 125 grams Spaghetti Of Your Choice (I Used Gluten Free Spaghetti)
- 6 Large Baby Marrows (Zucchini), Spiralled Or Julienned
- 3 Tablespoons Olive Oil, Divided
- 3 Onions, Sliced Into Thin Rounds
- 3 cloves Garlic, Minced
- 1 teaspoon Honey
- 20 Plum Tomatoes Sliced In Half
- Salt And Pepper, to taste
Preparation
In a large saucepan, bring water for your spaghetti to boil with a pinch of salt (follow cooking instructions on the box). I used 1 1/2 litres of water for 125g spaghetti. 5 minutes before cooking time is up, add the spiralled baby marrows.
Heat 2 tablespoons olive oil in a large frying pan and add onion rounds and garlic. Fry, stirring often, until onions are beginning to caramelise. Stir in honey and fry until onions have a dark golden colour. Transfer onions onto a plate and set aside.
In the same frying pan, heat remaining tablespoon of olive oil and fry tomatoes, turning once, until they are cooked through and caramelised.
Blend the tomatoes and onions (set some aside for garnish) until almost smooth. Taste and season with salt and pepper to taste. Pour over the plated spaghetti and baby marrows. Top with reserved tomatoes and onions and serve hot.
