Penne with Courgette Flowers - Italian Main course

Ingredients

  • 8 tbsp Olive oil
  • 2 clove Garlic (bashed, but left whole)
  • 2 piece Anchovies
  • 2 piece Small onions (sliced finely)
  • 2 piece Courgettes (sliced lengthways finely)
  • 240 ml Vegetable stock (approx)
  • 16 piece Courgette flowers (torn in half)
  • 20 piece Basil
  • 1 to_taste Salt (to taste)
  • 1 to_taste Black pepper (to taste)
  • 255 g Dried pennette pasta (or another type of short dried pasta)
  • 30 g Parmesan cheese (freshly grated)
  • 1 to_taste extra virgin olive oil (for drizzling)
  • 30 g Parmesan cheese (freshly grated)
    Alternative: nutritional yeast

Instructions

  1. Heat olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with a wooden spoon.

  2. Add the onions and sweat. Then add the courgettes.

  3. Add about 4 ladles of vegetable stock.

  4. Add the pasta to the pan and cook until al dente, adding more stock as necessary.

  5. Add the courgette flowers, basil, salt and pepper. Stir well.

  6. Serve with grated parmesan cheese and a drizzle of extra virgin olive oil.

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