Tagliatelle with Courgette Flowers

Name: Tagliatelle with Courgette Flowers
Prep time: 5 min
Cook time: 15 min
Yield: Serves 3 - 4
Ingredients: 500g tagliatelle; 3 cloves garlic, smashed but left whole; 4 anchovy fillets; 1 red chilli, finely chopped; 10 courgette flowers, sliced; Baby courgettes from the courgette flowers, sliced; Splash of white wine; A handful of grated Parmesan

Feeds 3 - 4 people
Prep time 5m
Cook time 15m

Description

Courgette flowers aren’t just for stuffing! They can also be sliced and stirred through pasta, where they wilt just like a leaf. Of course, their baby courgettes can be sliced and added too. It's such a pretty vegetable dish for early summer.

Ingredients

500g tagliatelle
3 cloves garlic, smashed but left whole
4 anchovy fillets
1 red chilli, finely chopped
10 courgette flowers, sliced
Baby courgettes from the courgette flowers, sliced
Splash of white wine
A handful of grated Parmesan

Method

Put the pasta on to cook until al dente.
Heat a good splash of olive oil in a frying pan and cook the garlic cloves in it, then remove. Add the anchovy fillets stirring until they dissolve.
Add the chilli and sliced courgettes.
Add the sliced courgettes and cook until light golden.
Add a splash of white wine and a ladle full of pasta water. Stir vigorously to emulsify. Add a handful of Parmesan and stir to melt.
Add the basil leaves and courgette flowers and allow to wilt. Season with salt and pepper and add the pasta. Keep stirring the pasta and adding more pasta water until it’s all coated in a rich, silky sauce.
Serve with extra Parmesan.

Tagliatelle with Courgette Flowers

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