Fresh pasta tossed with baby marrow, anchovies and olives

Fresh pasta tossed with baby marrow, anchovies and olives

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  • 4
  • Easy
  • Fat conscious Pescatarian
  • 10 minutes
  • 15 minutes


  • 4 large baby marrows
  • 1 t butter
  • 2 t olive oil
  • 2 cloves crushed garlic
  • 1/3 cup currants
  • 4 anchovy fillets
  • ½ black olives
  • 1 chilli, chopped
  • Fresh tagliatelle
  • Pine nuts

Cooking Instructions

Run the blade of a vegetable peeler along large baby marrows to create marrow strips. Add butter and olive oil to a large pan over a medium to high heat.

Add cloves crushed garlic, the baby marrow strips, currants, anchovy fillets, black olives and chopped chilli.

Fry until the flavours infuse, then season to taste.

Toss with fresh tagliatelle, cooked al dente, and sprinkle with toasted pine nuts.

Serve straight from the pan.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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