Fresh pennette with anchovies, mozzarella and zucchini flowers
Pasta
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Cook Time
25 min
Servings
4
Difficulty
Easy
Prep Time
10 Min
Description
I love preparing this fresh pasta with anchovies, mozzarella and zucchini flowers! It is a simple and quick dish, perfect for a light and tasty summer dinner. The combination of flavors is delicious: the anchovies add an extra touch of flavor, the mozzarella adds creaminess and the fresh zucchini flowers bring a touch of color and delicacy. It is prepared in a flash, ideal when you have little time but do not want to give up a good plate of pasta. A delicious idea for an informal lunch or dinner with friends and family!
Ingredients (10 ingredients)
-
320 g Pennette
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50 g Anchovies or Anchovies in oil
-
125 g Mozzarella
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10 piece Zucchini flowers
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50 g Black olives
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1 piece Lemon
-
1 bunch Basil
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50 ml Extra virgin olive oil (EVO)
-
1 pinch Salt
-
1 pinch Black pepper
Preparation (5 steps)
Cook the pasta
Fill the bowl with 1500 ml of water, add a pinch of salt and bring to a boil. 15 Min./100°C/speed 1. Add 320 g of pennette and cook for the time indicated on the package, without the lid.
Prepare the lemon and basil sauce
Squeeze the juice of 1 lemon. Pour the juice into the bowl, add 1 bunch of fresh basil, 50 g of anchovies in oil and 50 ml of extra virgin olive oil. Blend 20 Sec./speed 8.
Prepare the zucchini flowers and mozzarella
Remove the stem and pistil from 10 zucchini flowers, then cut them into strips. Cut 125 g of mozzarella into cubes.
Season the pasta
Drain the pasta and transfer it to a large bowl. Add half of the zucchini flowers, half of the mozzarella and 50 g of pitted black olives. Mix gently. Add the lemon and basil sauce and the rest of the ingredients. Mix well until the pasta is completely seasoned.
Plate and serve
Plate the pasta and serve with a sprinkling of freshly ground black pepper.
Finished cooking? Great! 🎉
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Created by
Giulia Romano
4
Rezepte
0
Kochbücher
Allergens
- Milk
- Fish
- Cereals containing gluten: Wheat
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