Ingredients
- 300 trumpet courgettes
- 280 g wholemeal spaghetti
- 35 g tuna bottarga
- 4 courgette flowers
- 2 tomatoes
- garlic
- tarragon
- extra virgin olive oil
- salt
- pepper
For the recipe wholemeal spaghetti and trumpet zucchini salad, blanch the tomatoes, peel them and cut the fillets. Reduce them into cubes and season with oil, salt, pepper and 1 clove of garlic; let them marinate for 10 minutes.
Cleanse the courgettes and cut them into strips. Sauté them in a pan in a veil of oil with 1 clove of garlic, crushed with the peel. Salt them at the end.
Boil the pasta, drain it al dente and rinse it under water to stop cooking.
Jumbled up pasta with zucchini and tomatoes, add the striped zucchini flowers, a few tarragon leaves and a drizzle of oil; complete with the bottarga.
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