Zucchini blossoms and saffron come together in a golden summer pasta finished with Parmigiano, fresh lemon zest and torn burrata. Delicate and nuanced, it looks far more elaborate than it is.

This quick olive tapenade combines canned black olives, Kalamatas, garlic, and sun-dried tomatoes for a deeply savory spread. Serve in crisp endive leaves for an elegant, no-cook appetizer perfect for aperitivo hour or effortless entertaining.