Tagliatelle with Zucchini Flowers
When it comes to pasta, I always think simple is best. It’s about letting a handful of great ingredients shine, and this Tagliatelle with Zucchini Flowers does exactly that.
Zucchini flowers are such a delicacy, but I know they’re not always easy to find. If they’re out of season—or if you’d like to make this recipe more achievable—just skip the flowers and use 3–4 small zucchinis instead. You’ll still end up with a dish that’s fresh, vibrant, and utterly delicious.
It’s the kind of recipe that feels special enough for a dinner party but easy enough for a weeknight night in!
Serves 4
Ingredients
3 tbsp extra virgin olive oil
500g tagliatelle
2 garlic cloves, grated
4 anchovy fillets, finely chopped
1 tbsp Bippi’s Italian Style Chilli Oil, plus extra for serving
10 female zucchini flowers (with baby zucchinis attached)
30g grated Parmesan cheese
Salt and pepper, to taste
Method
Gently detach the zucchini flowers from the baby zucchinis. Tear the flowers in half and thinly slice the baby zucchinis into rounds. Set aside.
Bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Once cooked, reserve 1 cup of pasta water.
Heat olive oil in a large frying pan over medium heat. Add the garlic and anchovies, stirring until fragrant and the anchovies dissolve, about 1-2 minutes. Take care not to let the garlic burn.
Add the sliced baby zucchinis and Bippi’s chilli oil to the pan. Cook, stirring occasionally, until the zucchini is golden and tender, about 3-4 minutes. Season with salt and pepper.
Add the cooked tagliatelle and zucchini flowers to the pan. Pour in about ½ cup of reserved pasta water and toss everything together for 1-2 minutes, allowing the zucchini flowers to wilt slightly. Sprinkle in the grated Parmesan and stir until it melts into the sauce, creating a rich, silky coating on the pasta. Add more pasta water, a splash at a time, if needed to adjust the consistency.
Taste and season with salt and pepper as needed, then divide the pasta between plates and finish with another drizzle of Bippi’s chilli oil.
