Pasta with courgette flowers and tuna

Ingredients

• 20 courgette flowers
• 1 SMALL onion
• 1 clove garlic
• 100 grams tuna fillets in olive oil F.lli Amoretti di Lorenzo
• salt to taste
• pepper to taste
• 10 grams butter
• 180 grams pens AMORETTI SELECTION

Instructions

• In a large pot, boil the water for the pasta, while you gently wash the courgette flowers under water and pat them with absorbent paper.
• Remove the sepals, the pistils, the stem and cut them into strips.
• In a pan pour the onion, garlic and fry them.
• When the two ingredients are golden, add the courgette flowers and season them, stirring often.
• Once the courgette flowers have wilted add the tuna fillets F.lli Amoretti di Lorenzo chopped and drained from the conservation oil.

• In a large pot, boil the water for the pasta, while you gently wash the courgette flowers under water and pat them with absorbent paper.
• Remove the sepals, the pistils, the stem and cut them into strips.
• In a pan pour the onion, garlic and fry them.
• When the two ingredients are golden, add the courgette flowers and season them, stirring often.
• Once the courgette flowers have wilted add the tuna fillets F.lli Amoretti di Lorenzo chopped and drained from the conservation oil.
• Cook the sauce for a few minutes and season with salt and pepper.
• When pasta from the Amoretti selection is cooked, drain, season with the sauce, butter and mix carefully until the butter is melted and serve still hot.

And as Paul Eluard says "Everything that comes from my kitchen has grown in my heart". Enjoy your meal!