Pasta with Zucchini Flowers
January 20, 2025
Delicious fresh and made with seasonal zucchini flowers, this pasta dish is a must for the summer season.
Ingredients
- 3 tbsp extra virgin olive oil
- 500g tagliatelle
- 2 garlic cloves, grated
- 4 anchovy fillets, finely chopped
- 1 tbsp Bippi’s Italian Style Chilli Oil, plus extra for serving
- 10 female zucchini flowers (with baby zucchinis attached)
- 30g grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Gently detach the zucchini flowers from the baby zucchinis. Tear the flowers in half and thinly slice the baby zucchinis into rounds. Set aside.
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Once cooked, reserve 1 cup of pasta water.
- Heat olive oil in a large frying pan over medium heat. Add the garlic and anchovies, stirring until fragrant and the anchovies dissolve, about 1-2 minutes. Take care not to let the garlic burn.
- Add the sliced baby zucchinis and Bippi’s chilli oil to the pan. Cook, stirring occasionally, until the zucchini is golden and tender, about 3-4 minutes. Season with salt and pepper.
- Add the cooked tagliatelle and zucchini flowers to the pan. Pour in about ½ cup of reserved pasta water and toss everything together for 1-2 minutes, allowing the zucchini flowers to wilt slightly. Sprinkle in the grated Parmesan and stir until it melts into the sauce, creating a rich, silky coating on the pasta. Add more pasta water, a splash at a time, if needed to adjust the consistency.
- Taste and season with salt and pepper as needed, then divide the pasta between plates and finish with another drizzle of Bippi’s chilli oil.
Make it with
