The umami-rich bottarga and anchovies provide neat foils to the freshness of the green chilli and zucchini flowers.William MeppemThis elegant and flavoursome pasta comes together very quickly,so have everything ready and make the sauce as the pasta cooks,timing its readiness so you can transfer the pennette straight from the pot into the pan. It's always better this way,with the pasta taking up the sauce readily and those starchy traces of cooking water subtly thickening and glossing the sauce.