Penne con Fiori di Zucca
Method
Serves 4 as a starter.
1. Gently heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Mash the anchovy fillets with the help of a wooden spoon.
2. Add the onion to the anchovies and sauté gently. Add the courgette.
3. Now add the vegetable stock followed by the courgette flowers and basil leaves. Gently stir for a couple of minutes. Taste then season.
4. Meanwhile, cook the pasta according to instructions and drain. Add the pasta to the sauce, mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil.
Ingredients
120ml / 8 tbsp olive oil
2 garlic cloves, peeled and bashed, but left whole
2 anchovy fillets
2 small onions, peeled and sliced finely
2 small courgette, sliced lengthways into thin strips
240ml / 8fl oz approx vegetable stock
16 courgette flowers, torn in half
20 fresh basil leaves
Sea salt and freshly ground black pepper, to taste
255g / 9oz dried penne pasta (or other type of short dried
pasta)
30g / 1oz parmesan cheese, freshly grated
extra virgin olive oil, for drizzling
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