Rigatoni pasta di Gragnano PGI with crumbs of Salami Mince, fresh tomatoes and basil

Brown the chopped spring onion in a pan with the crumbled salami mince for 3/4 minutes. Add the tomatoes cut into 4 pieces and cook over a high heat. Cook the pasta, once cooked, fry it in the previously prepared sauce. Mix together with the pumpkin flowers cut into julienne.