Ingredients for 4 people
- 320 g paccherucci
- 300 g pink prawns
- 300 g cherry tomatoes
- extra virgin olive oil
- white wine
1 Wash and cut carrots julienne style and a little celery. Shell the prawns and remove heads but leaving tails. Keep a few of them whole for decoration when serving.
2 Heat frying pad adding extra virgin olive oil and as soon as it is hot add garlic, followed by sliced celery and carrots and leave to brown. Add halved cherry tomatoes, then towards the end of cooking add the prawns. Add a glass of white wine and salt to taste to fuse the flavours.
3 Fill a deep pan with water, add salt, and when it reaches boiling point add the paccherucci. Drain the pasta two minutes before the end of its recommended cooking time, and mix with sauce to finish cooking adding a little drained cooked pasta water.
Decorate servings with whole prawns and add a few drops of (uncooked) extra virgin olive oil.