Cold Summer Pasta with Puglia Flavors

Method

1. Crush the garlic clove and peel the red onion. Cut the onion into thin slices.
2. Heat a generous amount of olive oil in a large pan. Add the crushed garlic and sliced onion. Sauté until the onion is golden.
3. Increase the heat and add the green peppers cut into strips. Cook for a couple of minutes.
4. Add the thinly sliced zucchini and the cherry tomatoes. Crush the tomatoes slightly with a spoon to release their juice. Add a splash of water and let the sauce cook for a few minutes. Season with salt.
5. Add the Leccino olives and stir. Remove from heat.
6. Meanwhile, bring a large pot of salted water to a boil. Cook the mezzi rigatoni until al dente.
7. In a separate bowl, place the stracciatella cheese. Add fresh basil leaves and a drizzle of olive oil. Set aside.
8. When the pasta is almost ready, transfer it to the pan with the vegetable sauce using a slotted spoon. Add a small ladle of pasta cooking water. Cook together for 1-2 minutes, stirring well.
9. Add the cleaned zucchini flowers (remove the pistils) and toss gently.
10. To serve, spread the stracciatella mixture on a serving plate. Top with the pasta and vegetables.
11. Grate the cacioricotta cheese over the pasta. Crush the taralli and sprinkle on top. Finish with a drizzle of raw olive oil.
12. Mix everything together before eating. Enjoy!