INGREDIENTS FOR ABOUT 4 SERVINGS:
– 1 250 g bag of Allemandi “Paglia e Fieno” egg tagliatelle
– 3 fresh zucchini
– About 10 zucchini flowers
– About 12 cherry tomatoes
– 4 tbs. of extra virgin olive oil
– 2 tbs. of black olives
– Chili pepper to taste
– Parmigiano, shaved
– A few leaves of fresh basil
– Salt to taste
Clean and wash the zucchini and the flowers and cut them into julienne strips, first the zucchini and then the flowers.
Put a large pot on the heat with a lot of water, bring it to a boil.
Meanwhile, toss the zucchini with chili and two tablespoons of extra virgin olive oil in a pan and sauté for 5 minutes on a medium heat, add the zucchini flowers, adjust with salt, and sauté for another 3-4 minutes. Turn the heat off and keep aside.
When water starts boiling, put salt in it and toss the paglia e fieno tagliatelle, cook as per instructions on the packaging.
While pasta is cooking, wash the cherry tomatoes, cut them into cubes and toss them in a large bowl. Add the zucchini and the flowers, the drained and washed olives and season with the remaining extra virgin olive oil, cut basil and, if necessary, a pinch of salt.
When tagliatelle are ready, drain them and toss them into the bowl, stir and serve adding the scales of parmigiano to taste.