A first course that dresses up for summer!
Ingredients for 4 people- 440 g of Armando fettucce
- 4 cloves of garlic
- Extra virgin olive oil to taste
- Chili pepper to taste
- 4 tablespoons of Taggiasca olives
- 6 tablespoons of dried tomatoes
- 20 fresh red Piccadilly tomatoes
- 2 tablespoons of desalted capers or capers
- 16 courgette flowers
- Parsley stalks to taste
- Basil to taste
In a pan, add a drizzle of extra virgin olive oil, the garlic, parsley stalks, and chili pepper and sauté. Then add the olives, capers, dried and fresh cherry tomatoes, and a ladle of water.
Cook the Armando fettucce in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the other ingredients.
At this point, turn off the heat, add a final drizzle of extra virgin olive oil, and add the courgette flowers cut into strips.
Finally, serve with plenty of basil... Enjoy your meal!
