Make the zinnia egg pasta dough

• Mound the flour on a clean surface, make a well in the center and crack in the eggs.
• Add the olive oil and most of the zinnia petals, then gradually draw the flour into the eggs with a fork until a shaggy dough forms.
• Knead until smooth and elastic, wrap and let rest.

Roll and cut the pasta

• Dust the work surface with flour and roll the dough out very thin.
• Scatter the remaining zinnia petals over the sheet and press them in lightly with the rolling pin.
• Cut into ribbons or shapes of your choice and dust with flour so they don't stick.

Start the Sun Gold tomato sauce

• Warm the olive oil in a frying pan and gently cook the garlic until fragrant.
• Add the Sun Gold tomatoes and chili flakes, season with salt and cook until the tomatoes burst and release their juices.
• Press some of the tomatoes with the back of a spoon to make a saucy consistency.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the fresh pasta until just tender, then drain, keeping a little of the cooking water.

Toss and finish

• Add the drained pasta to the tomato sauce with the cold butter and a splash of pasta water.
• Toss over the heat until glossy and well coated.
• Serve topped with grated Parmesan and torn basil.