- 1 marrow
- Sea salt and freshly ground pepper
- A few splashes of olive oil
- 1 onion, grated or finely chopped
- 2 tins of chopped tomatoes
- A pinch of chilli powder or chilli flakes
- 1 glass of white or red wine (optional)
- 2 handfuls of pitted olives, chopped
- A large handful of fresh basil, roughly chopped
- 2 garlic cloves, finely chopped
- 1 lemon, juice and zest
1. Top and tail your marrow. Halve it lengthways and then into thin panels – less than 1 cm, if possible. Make a stack of your panels. Cut into thin, julienne-style ribbons. Repeat till all the marrow’s used up.
2. Dust the marrow spaghetti with salt and pepper. Set aside.
3. Get a pan hot. Add a glug of olive oil. Swirl in your onion. Season. Cook over medium-low heat till meltingly tender. Fold in your tomatoes with a bit of chilli.
4. Once thickish, pour in your wine, if using. Let the sauce thicken. Stir in the olives and half the basil. Simmer away as you cook your spaghetti.
5. Heat a large frying pan. Add a gloss of oil. Tumble in your marrow ribbons. Sizzle till tender. Stir throughout. Swirl in garlic, the zest of your lemon and a squeeze of juice. Cook a bit longer. Taste. Season.
6. Mound your marrow spag onto plates. Top with sauce. Finish with remaining basil.