Fusilli ortolani

Summer is the perfect season for the preparation of light sauces, delicatessen from the kitchen garden and low-calorie dishes, especially not exxagerating with the quantity. Pasta with 'ortolani' sauces is an actual resource if going for a vegetarian diet keeping the flavours of good food.

Fusilli (De Cecco or similar)

Freshly picked zucchini

Tomatoes oxheart

Zucchine flowers picked very early in the morning

Fresh basil

Extra virgin PDO olive oil

Salt

Warm some oil, add zucchine chopped in triangles, lightly salt and cook at medium heat just the time to soften them, add the tomatoe chooped in cubes and salted, cook for a few minutes, add basil and the zucchini flowers roughly cut. Meanwhile cook the pasta in abundant salty water, drain, saute, garnish with basil flowers.

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