Tagliatelle with vegetable garden aromas

A very simply dish (recipe from Matteo Giudici) for which the freshness and quality of the vegetables used is essential. Pair this with an Alto Adige Pinot Bianco Schulthauser 2020 Cantina Produttori San Michele Appiano.

Ingredients for 4 people:

For the Tagliatelle: 200g type 0 flour and 100g semolina flour, 2 egg yolks and 3 whole eggs.

For the sauce: 1 red onion, 3 zucchinis, 300g small tomatoes, 100g pumpkin flowers, 4 tablespoons extra-virgin olive oil, salt and pepper as desired, 2 garlic cloves, a few basil sprigs, a dash of white wine and a tablespoon of fresh basil pesto.

Directions:

Add to a pan, preferably aluminum, 4 tablespoons of EVOO, the garlic, basil sprigs, the red onion that has been cut brunoise style, a tablespoon of water, a pinch of salt and a drop of white wine, all at room temperature. Cook at a low heat for a dozen or so minutes until the onions soften.

Add in the tomatoes that have been cut into strips and turn up the heat, sautéing everything for a couple of minutes.

Add the zucchinis that have been cut into thin wedges and cook for another 4 minutes. At this point, add the pumpkin flowers that have been washed and cut into strips and turn off the heat. Remove the garlic and basil sprigs.

Boil the pasta in salted water until it is al dente (about 2 minutes before the recommended cooking time). Put the pasta into the sauce pan to finish cooking, adding a little of the pasta water.

Serve the pasta with each plate garnished with a dab of fresh basil pesto.