Healthy & quick Baby Marrow Spaghetti & Rustic Plum Tomato Sauce!
This is every bit as good as it sounds…and who doesn’t love a meal even more when it’s on the table in 35 minutes?!
We’ve just emerged from two full days of pouring rain! Literally non stop – heavens open – stormy skies – ground pounding – RAIN. And this morning the sun was out and the birds were chirping, so I of course decided to hit the kitchen and cook and bake up a storm! I had so much fun, and I’m really excited about sharing this new recipe with you…
Looking for more quick & simple weeknight meals? Try my Sweet & Sour Cape Malay Chicken Curry, my Cheesy Polenta & Garlic Sautéed Mushrooms, my One Pan Creamy Basil Chicken & Rice Casserole and my One Pot Coconut Mustard Chicken Skillet with Quinoa.
There’s something about the pairing of caramelised onions and tomatoes that is just SOOO good isn’t there? It’s definitely a favourite flavour combo of mine, and then when you add the garlic and baby marrows into the mix…..mmm delish!!!
I used half spaghetti and half spiralled baby marrows to give this dish extra flavour, colour, and goodness, even the biggest pasta (or meat) lover won’t feel deprived eating this plate of yumminess I can assure you. Less carbs and more flavour is always a good thing in my book!
Another great thing about this Baby Marrow Spaghetti & Rustic Plum Tomato Sauce is that you can enjoy it piping hot on a cold evening and it’s total comfort food, or have it at room temperature on a hot day, and it takes on a light and fresh feel. Either way, your family and friends will love this for a weeknight rustic meal, and I’m sure left overs will be hard to come by!
If you try this, which I encourage you to do tonight if not sooner! Please leave me a comment and tell me how you liked it?! As always I’d love to hear your feedback.
- 3 tbsp olive oil divided
- 3 onions sliced into thin rounds
- 3 cloves garlic minced
- 20 plum tomatoes sliced in half
- 1 tsp honey
- 6 large baby marrows spiralled or julienned
- 125g Spaghetti of your choice (I used gluten free spaghetti)
- Salt & pepper to taste
- In a large saucepan put the water for your spaghetti on to boil with a pinch of salt (follow cooking instructions on the box). I used 1½ litres of water for 125g spaghetti. 5 minutes before cooking time is up add the spiralled baby marrows.
- Heat 2 tbsp olive oil in a large frying pan and add the onion rounds and garlic. Fry, stirring often until the onions are beginning to caramelise, then stir in the honey and fry until the onions go a dark golden colour. Transfer the onions onto a plate and set aside.
- In the same frying pan heat the other 1 tbsp olive oil and fry the tomatoes, turning once, until they are cooked through and caramelising.
- Blend the tomatoes and onions (keeping some aside for the garnish) until almost smooth then pour over the plated spaghetti and baby marrows, top with the whole tomatoes and onions and serve hot.