Tastes of Summer (2003)

See Also
  Spaghetti Aglio-Olio with Squash Blossoms

The Chef
Rocco DiSpirito of Tuscan

Serves 6

1 and 1⁄2 pounds spaghetti
3⁄4 cup extra-virgin olive oil
12 cloves garlic, smashed
1 cup orange and red cherry tomatoes
2 cups squash blossoms, stamens removed, roughly chopped
1⁄2–1 teaspoon red-pepper flakes
1⁄2 cup Parmigiano-Reggiano
5 tablespoons chopped parsley
Salt and freshly ground black pepper

Cooking Instructions
Cook the spaghetti in a large pot of boiling, salted water.

Meanwhile, heat the 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.