Ingredients
- Penne rigate 180 gr
- 2 courgettes
- Zucchini flower 4
- Apulian Tarallini 50g
- Spoonful of chopped onion
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Procedure
Chop the tarallini into crunchy crumbs. Sauté the onion in a pan with extra virgin olive oil, add the julienned zucchini, cook for 5 minutes, and add a ladle of the cooking water. Cook the penne, toss them in the pan with the zucchini, and add the chopped zucchini flowers. Serve, garnishing with the crunchy tarallo crumbs.
