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This recipe was uploaded by madamada
with the same method peel violet and dark eggplants, grilling them gently so that they are cooked but maintain their color nuances
gently shredd some squash flowers to be added at the end with torn basil leaves
while boiling water for pasta put some garlic cloves with peperoncino pieces in a saltapasta pan (wok like one) let it color but not brown, add the washed boned anchovies and let them dissolve, take garlic out and add your vegs toghether with rinsed capers, you'd better squeeze them a little between your fingers to let their savour be enhanced,
now keep the pan away from heat, toss your fresh tagliatelle into the salted water and when after a pair of minutes they come at the surface, add squash flowers and basil to the vegs and and toss your pasta on them. Sauté on hot flame and serve with optional parmigiano or latteria stravecchio (1 year old cheese factory cheese)