The pasta with cherry tomatoes, scorpionfish, and zucchini blossoms is a delicious and simple first course easy to prepare. I discovered this recipe during my last gathering at the Giallozafferano headquarters, and the author of this dish is Giorgione, guest of the day dedicated to the Blog Awards 2024. Compared to his version, I made a slight modification regarding the type of pasta. He used fresh eggless pasta with whole wheat flour on that occasion, while I opted for a quicker solution with dry egg pasta, like maltagliati. Let’s say you can use any pasta shape given the dish’s versatility.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: Spring, Summer
Ingredients
- 200 cherry tomatoes
- 5 oz red Tropea onion
- 5 oz scorpionfish (fillet)
- 5 oz maltagliati (or other shape)
- 2 cups zucchini blossoms
- to taste dried red chili
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Pan
- Lid
- Pot
- Colander
- Wooden Spoon
Steps
To prepare the pasta with cherry tomatoes, scorpionfish, and zucchini blossoms…
Take the red Tropea onions, peel them, and slice them not too thinly. Then, place them in a pan with extra virgin olive oil and let them soften over medium heat, covering them with a lid.
While the onions are cooking, wash the cherry tomatoes, cut them in half lengthwise, then add them to the pan with the onions and add a little water. Cover with the lid and cook over medium heat.
At this point, start heating water in a pot to cook the pasta. Once it boils, add the pasta, in this case, maltagliati, and cook them for the minutes indicated on the package.
Now, cut the already cleaned scorpionfish fillet into pieces not too small. Check for any remaining bones and add it to the pan.
Lastly, clean the zucchini blossoms by removing the pistil inside, wash them gently to remove any soil residues, and add them to the pan with the other ingredients. Do not stir; just toss the pan so they blend without using the spoon.
When the ingredients in the pan are cooked and soft, season the sauce with dried chili, salt, and pepper.
Once the pasta cooking time is over, drain it, saving a little cooking water, and add it to the pan with the prepared sauce. Mix gently with a wooden spoon or toss it well in the sauce.
It should be dry but not too much; if necessary, add a little pasta cooking water and extra virgin olive oil. Serve the pasta with cherry tomatoes, scorpionfish, and zucchini blossoms hot.
