Fresh Spaghetti With Cherry Tomatoes, Zucchini Flowers and Ricotta

Picture this: a warm summer evening, friends gathered around, laughter filling the air, and the taste of a light, yet satisfying pasta dish delighting your taste buds. That's the experience you'll create with this Fresh Spaghetti with Cherry Tomatoes, Zucchini Flowers, and Ricotta recipe. Ideal for outdoor gatherings or intimate dinners, this dish captures the essence of summertime with its fresh ingredients and vibrant flavors.

With its minimal preparation and cook time, this recipe is perfect for those impromptu get-togethers or when you simply want to spend less time in the kitchen and more time enjoying your guests' company. The combination of cherry tomatoes, zucchini flowers, and ricotta creates a harmonious balance of flavors and textures that will keep your guests coming back for seconds.

As a host, it's essential to cater to various dietary preferences and restrictions. This recipe easily adapts to suit different needs, such as substituting gluten-free pasta for a gluten-sensitive guest or adding a touch of spice with chili flakes for those who enjoy a bit of heat. The versatility of this dish makes it a crowd-pleaser, ensuring everyone at your gathering can enjoy a delicious meal.

Beyond its taste and adaptability, this dish also presents beautifully. The vibrant colours of the heirloom cherry tomatoes, delicate zucchini flowers, and creamy dollops of ricotta create an eye-catching presentation that is sure to impress your guests. Paired with a chilled white wine, this Fresh Spaghetti with Cherry Tomatoes, Zucchini Flowers, and Ricotta recipe is the epitome of summer entertaining.

Fresh spaghetti with cherry tomatoes, zucchini flowers and ricotta

Serves 2

Recipe

• Extra virgin olive oil

• 1 eschalot, finely chopped

• 1 garlic clove, finely chopped

• 200g heirloom cherry tomatoes (choose a mix of colours)

• 200g zucchini flowers, stamen removed, stems thinly sliced, petals reserved

• ½ cup (120g) fresh ricotta

• Chilli flakes (optional), to taste

• Pasta dough (or use 250g ready-made fresh or dried spaghetti)

• 200g 00 flour (from delis)

• 2 eggs

• Pinch of salt

• Semolina, to dust

Method

Step 1: Make the pasta dough

• Place flour on a wooden board and create a well in the center.

• Add eggs and salt into the well, then mix with fingers or a fork.

• Knead the dough for about 10 minutes until it becomes smooth and firm.

• Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.

Step 2: Roll out the pasta

• Cut the dough into quarters and work with one piece at a time.

• Flatten the dough and pass it through a pasta machine or use a rolling pin to achieve a 3mm thickness.

• Pass the rolled sheets through the spaghetti setting, dust with semolina, and set aside.

Step 3: Cook the pasta

• Bring a large saucepan of salted water to a boil.

• Cook dried spaghetti according to package directions, or cook fresh pasta for 2 minutes until al dente.

Step 4: Prepare the sauce

• Heat oil in a large, deep frypan over medium heat.

• Add eschalot and cook for 2-3 minutes, then add garlic and cook for 1 minute.

• Add zucchini stems and cook for 2-3 minutes, then toss in tomatoes to soften.

Step 5: Combine pasta and sauce

• Remove pasta from the pot and add it directly to the pan with the sauce.

• Toss to combine all the ingredients.

Step 6: Serve the dish

• Transfer pasta to bowls and top with ricotta, zucchini flower petals, olive oil, salt, pepper, and chili flakes (if desired).