Zucchini blossom pasta sauce

Ingredients for 4 servings:

• 400g spaghetti
• 25 zucchini blossoms
• 1 onion(s)
• 1 garlic clove(s)
• 100 g dried tomatoes
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 100 ml white wine
• 250 ml cooking cream (7%)
• 100 ml water
• Salt
• Pepper, black from the mill
• n. B. Pepper berries, pink from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Wash the zucchini blossoms, pat dry, remove the pistil, and cut lengthwise into 2-3 strips. Dice the onion and garlic. Cut the sun-dried tomatoes into approximately 1 cm pieces. Cook the spaghetti in salted water according to the package instructions. Heat olive oil in a non-stick pan and cook the onion and garlic until translucent. Then add the sun-dried tomatoes and tomato paste and fry briefly. Add the zucchini blossoms to the pan, let them collapse briefly, and then deglaze with the white wine. Add the cream and water and season with salt and pepper. Meanwhile, drain the pasta, arrange on a plate, and add the sauce. Garnish with pink pepper, if desired.