Spaghetti with zucchini cream, yellow cherry tomatoes, and marinated anchovies

To prepare the spaghetti with zucchini cream, yellow cherry tomatoes, and marinated anchovies, wash the cherry tomatoes and cut them in half 1. Wash and trim the zucchini 2, then cut them in half and then into quarters; finally, separate the green part from the white part, which is more watery 3.

Cut the green part into larger cubes 4 and the white part into smaller cubes 5. Blanch the green cubes for 4-5 minutes in salted water 6 (use a large pot because you'll cook the spaghetti there later).

Drain the zucchini into a pitcher 7, then add a little cooking water 8, a drizzle of oil 9, and salt.

Blend with an immersion blender 10 to obtain a smooth cream. In a pan, heat a drizzle of oil with a clove of garlic 11, then add the white flesh of the zucchini 12. Cook for about 3 minutes.

Next, add the yellow cherry tomatoes 13 and continue cooking for another 3 minutes. Also, add the Taggiasca olives 14 and sauté everything together. Adjust the salt, remove the garlic 15, and turn off the heat.

Cook the pasta in abundant salted water 16, drain it into the pan with the vegetables, turn the heat back on, and mix well 17, adding cleaned zucchini blossoms, a little cooking water 18, and a drizzle of oil.

The pasta is ready: place the zucchini cream on the bottom of the plate, arrange a nest of spaghetti, complete with more cream, 2 marinated anchovy fillets with citrus oil 19, the broken mint 20, and a drizzle of oil. Serve the spaghetti with zucchini cream, yellow cherry tomatoes, and marinated anchovies immediately 21.