Puglia Evo World – Tutta la Puglia dell’Olio in un click 

Spaghetti with cream of courgette tops, stratacciatella from Andria, toasted almonds, ground dried tomato


  • 200 g spaghetti
  • 250 g courgette tops previously cooled in ice water
  • 2 anchovies
  • 1 clove of garlic
  • Extra virgin olive oil as required
  • Dried tomatoes as required
  • 120 g Andria stracciatella
  • 40 sliced toasted almond
  • Coratina type extra virgin olive oil


For the ground dried tomatoes, the tomatoes must be drained, place them in an oven for 8 hours at 70° to dry them out, after which the tomatoes must be placed in a blender to form a powder.

Passing on to the actual recipe, cook the spaghetti in lots of salt water, in the meantime, with the use of a hand beater blend the courgette tops with the anchovies, garlic and a drizzle of oil, thus forming a rather stiff paste.

Season with salt as necessary and pour the paste into a large frying pan.

Remove the half-cooked pasta, place in the frying pan thoroughly stirring the pasta into the paste.

Plate it into the desired slaver, adding shavings of stracciatella the toasted sliced almonds and a pinch of dried tomato powder


Chef Vincenzo Campanale