Pumpkin flower pasta is a simple dish to do, with various different recipes. Those who do it with bacon, those who prefer less decisive flavors. We have chosen a lighter and summer recipe, with the bottarga and the cherry tomatoes, along with the flowers. As pasta you can use farfalle or tortiglioni, which collect the sauce to eat with pasta. As you will see the recipe is very fast, and therefore suitable even after a day of work, when the desire to cook is not much.
Print Recipe
PUMPKIN FLOWERS PASTA
Instructions
Wash the tomatoes (1), then place them on the cutting board. Cut the cherry tomatoes into two pieces (2) and put them aside (3) in a small bowl.
Take the pumpkin flowers and wash them (4). Dab them with a clean towel and place on the cutting board. Remove the inner flower and the stem (5), by cutting it away with the knife, and then cut the flower lengthwise (6).
Now peel the garlic clove (7) and pour three tablespoons of extra virgin olive oil (8) in a non-stick pan. Heat them and add the garlic clove (9) until it is lightly browned.
Then add the tomatoes (10) in the pan and start to cook over a high flame for a few minutes. Add salt (11) and pour the white wine (12). Once evaporated, lower the heat and cover with the lid, to cook the tomatoes.
When the tomatoes are wilted and cooked, add the pumpkin flowers (13) to the pan. Meanwhile, you will have put plenty of salted water to boil to cook the pasta. Once ready, drain it and add it in the pan (14) with the tomatoes. Mix well (15) over low heat.
Then add the bottarga (16) and continue stirring, sprinkling with fresh ground black pepper (17), and mix carefully (18). Finally turn off the heat and serve at the table still warm.
