It's late September and the eggplants are still bursting forth in the garden. After frying, grilling, preserving, and pairing them with tomatoes in various summer sauces, this...
Spaghetti with garlic, olive oil, chili pepper, and rosemary flowers
Among the herbs that give garlic and oil pasta a different, floral, and slightly balsamic flavor are rosemary flowers. So I proceed with a classic “ajo, ojo e peperoncino” (garlic, olive oil, and chili pepper), with all those ritual tricks that give the sauté an extra boost—an anchovy, the inevitable garlic, and if you want, in addition to fresh garlic, you can cook a few cloves in a pot of milk and then blend them into a creamy sauce to add at the end, or even a dash of anchovy sauce at the end of cooking.
With the heat turned off, instead of the classic parsley, I add rosemary flowers, mixed with a handful of leaves—only the freshest and most tender ones—finely chopped with a knife.