Paccheri with Ricotta, Anchovies and Zucchini Flowers

Method

1. Bring a pot of salted water to a boil and cook the paccheri according to package directions until al dente.
2. Meanwhile, in a large pan, heat a drizzle of olive oil over low heat and add the garlic cloves. Sauté gently until fragrant, without browning.
3. Add the anchovy fillets and break them up with a spoon, allowing them to melt into the oil.
4. Add the ricotta cheese and a ladle of pasta cooking water. Stir until smooth and creamy.
5. While the pasta cooks, clean the zucchini flowers by removing the pistils and any tough green parts. Cut into strips if desired.
6. When the pasta is al dente, drain it and add it to the pan with the ricotta sauce. Toss to coat.
7. Add the zucchini flowers and gently fold them in. Add a little more pasta water if needed to adjust consistency.
8. Season with black pepper and a drizzle of extra virgin olive oil. Serve immediately.