Serves 4
Ingredients
2 cups whole grain pasta such as rotini
1/4 cup extra-virgin or olio nuovo olive oil
2 cloves garlic, finely minced or smashed
2 cups squished fresh juicy tomatoes
4 cups squash blossoms, stamens removed, and torn
1⁄4 cup grated Parmigiano-Reggiano
Salt
Instructions
Cook the pasta in a large pot of boiling, salted water.
Heat the oil in a large pan, add the garlic, and sauté over low heat until the garlic is soft and golden but not brown. Add the tomatoes, raise the heat and simmer for about 5 minutes, until very thick and saucy.
When the pasta is just barely al dente, add the squash blossoms to the pot, and stir. Scoop out the pasta and squash blossoms with a strainer and add to the pan with the tomatoes, adding a little of the cooking liquid. Continue cooking until the liquid has been absorbed and squash blossoms wilted. Off the heat season with Parmigiano-Reggiano and salt to taste.
By CookingWithAmy.
Thanks @Amy_Sherman for inspiring us !
You can see the recipe here: cookingwithamy.blogspot.com
