Spaghetti Aglio-Olio with Squash Blossoms
-1 & 1/2 lbs. spaghetti
-3/4 c. extra virgin olive oil
-12 cloves garlic, smashed
-1 c. orange & red cherry tomatoes (or slicing tomatoes)
-2 c. squash blossoms, stamens removed, roughly chopped
-1/2–1 t. red-pepper flakes (to taste)
-1/2 c. Parmigiano Reggiano
-5 T. chopped parsley
-Salt & freshly ground black pepper, to taste
Cook the spaghetti in a large pot of boiling, salted water.
Meanwhile, heat oil in a large skillet, add the garlic, and sauté over
medium heat until the garlic is blond and soft. (The darker the garlic,
the more pungent and bitter the flavor will be).
Add the tomatoes and sauté them until they start to burst.
When the spaghetti is al dente, add the squash blossoms to the pot,
and cook for 30 seconds.
Drain, reserving the liquid, and toss the spaghetti and squash
blossoms in the pan with the garlic and tomatoes, adding a little of
the cooking liquid.
Continue cooking until most of the liquid has been absorbed. Add
red pepper flakes to taste, along with the Parmigiano Reggiano,
parsley, salt, and pepper, and toss well for about a minute to allow
the cheese to emulsify and stick to the pasta. Enjoy!
Adapted from Chef Rocco DiSpirito (in The New York Times), 2003