Preparation

• Sauté the bread in a pan with a little olive oil, capers, 2 anchovies and the tomato paste previously diluted with a little hot water. 
• Dry in the oven at 80° C for 2 - 3 hours, blend and toast in a pan with a little oil.Wash the tomatoes, place them in a tray with oil, salt, pepper, sugar, basil and garlic and bake for 15 minutes at 180°C. 
• Peel them, crush them with a fork and season with olive oil, salt and fresh oregano leaves. 
• Sweat the chopped onion in a pan with 2 tablespoons of oil, add the courgettes cut into rounds and cook on high heat with a little stock. 
• Add salt, blend, whip with a little oil and keep warm. 
• Remove the pistils from the squash blossoms and quickly rinse them.
• Boil the Rotelle in plenty of boiling salted water until one minute before the end of the cooking time, and in the meantime put the unpeeled garlic clove in a pan with a little oil and the Cantabrian anchovies.
• Remove the garlic before it browns and finish cooking the pasta in the pan with a little cooking water. 
• Stir with the broken up squash blossoms, the chilli pepper oil and a little grated pecorino.
• Separately, quickly cook the baby squid in a very hot pan with a little hot chilli oil. 

PRESENTATION

• Put a thin layer of cream of courgette on the bottom of the plate, arrange the Rotelle with the courgette flowers, finish up with a few squashed baby tomato, the baby squid seasoned with Maldon salt and lastly, sprinkle with a bit of spice bread.