Brown the garlic, parsley and chilly pepper with 3-4 tablespoons oil. Add the diced tomatoes and the courgettes cut in round pieces; pour ½ ladle of water and cook on a medium flame for 10-12 minutes.
Add the courgette flowers ( leave 4-5 for garnishing), the saffron previously diluted in a glass of hot water and salt. Go on cooking on a medium flame for 10 minutes.
Then take the lid off and raise the flame.
When the Tagliatelle are ready, drain still slightly firm. Season with the warm sauce and serve.
