Spaghetti With Zucchini And Ricotta

Method

1. Trim the trumpet zucchini: remove the seeded core and discard, then cut the green part into rounds.
2. Thinly slice the spring onion.
3. Heat a drizzle of good olive oil in a pan over medium heat. Add the sliced spring onion and a pinch of coarse salt. Sauté gently without burning.
4. Add two anchovy fillets to the pan. Let them melt slowly into the oil, stirring to create a creamy anchovy sauce.
5. Add the sliced zucchini to the pan. Sauté until golden and still crunchy, not limp.
6. Bring a large pot of salted water to a boil and cook the Gragnano pasta according to package directions (about 12 minutes for al dente).
7. Meanwhile, prepare the ricotta cream: in a bowl, mash the ricotta with a splash of hot pasta cooking water and a grind of black pepper. Whisk until smooth and creamy.
8. Drain the pasta 3 minutes before the recommended al dente time and transfer it directly to the pan with the zucchini mixture.
9. Add a little more pasta cooking water to the pan and toss the pasta over medium heat so it absorbs the flavors.
10. Add halved cherry tomatoes, torn fresh basil, and raw zucchini flowers to the pan. Remove from heat and toss gently to combine.
11. Spread a generous layer of ricotta cream onto each serving plate as a base.
12. Place the pasta on top of the ricotta cream. Drizzle with the anchovy sauce from the pan and serve immediately.
13. Enjoy with a cold beer, if desired.