Tomato salsa pasta with baby marrow fries

Everyone needs a go-to pasta recipe; this one might be yours – along with a delicious side order of fries. It’s a plant-based thing of beauty.



  1. Spaghetti: 400 g, cooked al dente
  2. Woolworths Exotic Tomatoes: 200 g, cut in half
  3. Capers: 12
  4. Italian parsley: 20 g, chopped
  5. Green olives: 12, smashed
  6. Zest of 1 lime
  7. Extra virgin olive oil: 3 tablespoons
  8. Red wine vinegar: 3 tablespoons
  9. Garlic: 1 clove, grated
  10. Sunflower oil: 2 cups, to deep fry
  11. Baby marrows: 6, large
  12. Almond milk: ½ cup, unsweetened
  13. Rice flour: 100 g
  14. Parmesan: 100 g, grated
  15. Salt, to season


  • Heat some sunflower oil in a medium-sized pot.
  •  Quarter the baby marrows lengthwise.
  • Add the rice flour to a mixing bowl and whisk in the almond milk to form a batter.
  • Dip the baby marrow sticks in the batter until it is completely covered, then roll each stick in grated Parmesan.
  • Gently lower each stick into the oil without touching each other. Fry until golden brown.
  • Remove the sticks from the oil and drain on kitchen paper. Season with salt.
  • Mix the salsa ingredients, toss with pasta and top with baby marrow fries.
  • (Serves 4)