I am finally on holiday in Italy!
I love the heat and the slow pace of life. No rush, nothing to do just laying by the beach and making a few meals for the children but you know I love that.
My mum seems to be really busy making passata as tomatoes are really abundant this year and my dad is always working in his field. They have no time for holidays, they just love keeping busy.
I am hoping to try my dad's homegrown figs soon. They should be coming into season during the month of August. I love them so much!
This was our lunch today: I used my dad's zucchini and some zucchini flowers.
Zucchini flowers are quite interesting: they have a sweet taste and the texture is just what you would imagine a flower to be: soft and delicate. Of course if you cannot find them you can make this pasta anyway and you can substitute ricotta for another cheese like Parmesan or pecorino.
This is a light meal perfect for summer.
- Prep Time : 25 minutes
- Cook Time : 20 minutes
Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil until translucent.
Wash and slice the zucchini at julienne (into sticks) and add them to the pan. Cook for 8 minutes whilst stirring all the time.
Wash the flowers gently with water and let them dry on a paper towel.
Cut the base and remove the stems
Add salt and pepper, the halved cherry tomatoes, olives, capers and stir for a couple of minutes.
Add the zucchini flowers and toss for another minute.
Cook the pasta al dente, drain and add it to the pan mixing well with the vegetables and a drizzle of olive oil.
Serve with the ricotta cheese on top.