Recipe for pasta with cherry tomatoes, almonds and zucchini blossoms

Looking for fast, easy to prepare and flavorful pasta sauce recipes? What about this combination: cherry tomatoes, almonds and zucchini blossoms? This is Lorena's recipe, who got inspired by her many trips to Tuscany. Lorena’s recipe includes also “gota or guanciale di Grigio del Casentino” as ingredient: a very special cold cut made with pork cheek from  free-range pigs living in the Casentino woods. For a vegetarian version simply substitute the cold cut with chopped onion. Thanks Lorena!
Spaghetti with cherry tomatoes, zucchini blossoms and almonds [Photo credits: Lorena Terenghi]
Spaghetti with cherry tomatoes, zucchini blossoms and almonds [Photo credits: Lorena Terenghi]

Ingredients

For 4 people: - 400 g of spaghetti (Lorena suggests to use spelt pasta) - 30 zucchini flowers - 20 shelled almonds - 20 small cherry tomatoes - 200 g "gota di Grigio del Casentino" (alternatively, you can use cured ham or bacon) - salt and pepper - extra virgin olive oil

Method

- Remove the flowers pistils (keep them aside) and gently rinse the flowers. Place them upright in a colander - Wash the tomatoes and cut in half - Chop the almonds - Cut the cold cut in small cubes. Then cook it for a few minutes over low heat in a large pan with extra virgin olive oil - Add the zucchini flowers (preferably cut into large pieces), almonds and tomatoes. Season with salt and ground pepper - Cook everything for about 5 minutes at low heat - Cook your pasta “al dente”. When it’s ready, drain it by using a skimmer and pour it into the pan with the sauce. Stir and leave to gain flavor over high heat for a minute - Serve warm. Decorate your dish with the pistils of flowers and a handful of grated cheese
[Photo credits: Lorena Terenghi]
[Photo credits: Lorena Terenghi]
Original recipe and photos by Lorena Terenghi (Briciole di Sapori)