A timeless classic revisited with a touch of summer!
Ingredients for 4 people- 440 g of Armando spaghetti
- 6 cloves of garlic
- Extra virgin olive oil to taste
- Chili pepper to taste
- 4 Genoese courgettes
- Organic tomato peels to taste
Start by washing and drying the tomato peels well, then place them in the oven and let them dry for about 1 hour at the lowest temperature.
Once the peels are dry, blend them and sieve them to obtain a fine powder.
In a pan, heat extra virgin olive oil, chili pepper, and garlic cloves; when the garlic is almost golden, turn off the heat to prevent it from burning.
Blanch the courgettes in salted water: once they are soft, blend them with the extra virgin olive oil.
Cook the Armando spaghetti in plenty of lightly salted boiling water. When al dente, transfer to the pan with the garlic, extra virgin olive oil, and chili pepper sauce.
At this point, remove the pasta from the heat and stir in the extra virgin olive oil until it becomes creamy.
Serve and garnish with the courgette sauce and tomato powder.
Enjoy your meal!
