Pasta with zucchini flowers and anchovies
- Lactose Free
- Difficulty: Easy
- Prep time: 5 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Pasta with zucchini flowers and anchovies is, honestly, a super loved dish in Southern Italy—especially when summer's here. Seriously good stuff. In places like Campania and along the stunning coastline, you’ll spot tender zucchini blossoms at the markets, just waiting to be turned into something both light and flavorful. And here's the thing, what makes this dish stand out is how the mild, delicate taste of zucchini flowers blends with the salty punch of anchovies packed in oil. I mean, add a touch of lemon zest and a splash of white wine, and you’ve got a fresh, zesty vibe going on—that's not your usual Italian pasta recipe. For sure, it’s perfect for those warm evenings when you want something quick yet a bit special. And you know what? It's great for catching up with friends.
This zucchini flower pasta recipe keeps things pretty simple, letting each ingredient really shine. By swirling in some pasta cooking water and a generous pour of olive oil, the dish becomes extra creamy, letting the sauce cling perfectly. In Naples, some might toss in extra anchovies for a bolder taste, while other regions might sneak in a pinch of chili flakes or a few capers for a kick. Either way, the result? A plate that's golden, colorful, and moist—but never heavy. Pretty much. This dish is versatile enough for a casual weeknight or a relaxing weekend lunch. Every bite brings out that classic Southern Italian mix of fresh and strong taste, showing how easy and satisfying pasta can be with the right seasonal ingredients. Whether you’re savoring it with family or sharing it with friends, this pasta is a reminder of how simple ingredients can create something really, really good, full of the bright taste of summer in Italy.
You might also like:
- INGREDIENTS
- Linguine pasta 11.5 oz (320 g)
- Zucchini flowers 4.5 oz (130 g) - to be cleaned
- Anchovies in oil 1.1 oz (30 g)
- Garlic 1 clove
- White wine 1.5 oz (40 g)
- Lemon peel 1
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta with zucchini flowers and anchovies
To prepare the pasta with zucchini flowers and anchovies, gently clean the zucchini flowers by removing the internal pistil 1, then tear them into smaller petals. Place a pot filled with salted water on the heat 2 and bring it to a boil. Cook the linguine for a couple of minutes less than the time indicated on the package 3.
Meanwhile, prepare the sauce: in a frying pan pour a drizzle of extra virgin olive oil, the garlic 4, the lemon zest 5 and half of the anchovies called for in the recipe 6.
Let it gently sauté over low heat for a few minutes, just enough time for the anchovies to dissolve, then deglaze with the white wine 7. Let the alcohol evaporate and then add the zucchini flowers 8 (reserve a small handful to add at the end). Season with salt and pepper and cook for about 2 minutes. Remove the garlic from the pan 9.
Drain the pasta al dente, reserving some of the cooking water, transfer it to the pan with the sauce 10 and finish cooking it, stirring constantly. If necessary, add a bit of the cooking water to keep the sauce creamy 11. At this point add another 3 anchovy fillets 12.
Also incorporate the remaining zucchini flowers 13 and mix gently for about a minute to let everything absorb the flavors. Finally, finish the pasta with a drizzle of extra virgin olive oil 14 and divide the linguine among the plates 15.
Garnish with the remaining anchovy fillets 16, drizzle with the sauce 17 and serve your pasta with zucchini flowers and anchovies immediately 18.