Waterblommetjie, roasted tomato and baby marrow tagliatelle – Food & Home Magazine
Waterblommetjie, roasted tomato, and baby marrow tagliatelle: A unique South African twist on pasta, perfect for special occasions or a flavorful weeknight meal.
Ingredients
- WATERBLOMMETJIES
- juice of ½ a lemon
- 500g fresh waterblommetjies
- 30ml (2 tbsp) butter
- 30ml (2 tbsp) olive/avocado oil
- 150g baby marrows, julienned
- salt and freshly ground black pepper, to taste
- ROASTED TOMATOES
- 375ml (1,5 cups) baby Rosa tomatoes
- 1 garlic clove, finely chopped
- 2 fresh rosemary stalks, leaves only
- SAUCE
- 250ml (1 cup) fresh cream
- 50g sun-dried tomatoes in oil
- 500g tagliatelle, cooked
- fresh basil, to serve
More Like This
Tagliatelle with pea pesto and baby beetroot – Food & Home Magazine
foodandhome.co.za
Tomato & rosemary pesto tagliatelle - Bidfood
bidfood.co.uk
Fresh pasta, baby marrow, anchovies & olives recipe | TASTE
taste.co.za
Marry me seafood pasta – Food & Home Magazine
foodandhome.co.za
Pasta Gremolata
ameliasandy.com
Baby marrow and Balsamic tomato gnocchi | Woolworths TASTE
taste.co.za
Farfalle with tapenade and grilled baby marrows – Food & Home Magazine
foodandhome.co.za
Tomato risotto and mozzarella recipe | Woolworths TASTE
taste.co.za