I've made this pasta dish a few nights ago and everyone loved it.
No doubt that pasta with prawns and tomatoes is a crowd-pleaser, but add few dollops of stracciatella at the end and you will have an outstanding dish!
INGREDIENTS (serve 2 ppl)
180 gr Paccheri (or any short pasta you have available)
200 gr cherry tomatoes, cut in half
8 prawns cuttles, diced
2 garlic cloves
1/2 shallot, sliced
2 basil sprig, leaves and stalks
Stracciatella cheese
Extra virgin olive oil
Salt
METHOD
Bring a large pot of salted water to boil, pour your pasta in and cook it till al dente as per packet instructions.
Meanwhile, in a frying pan over medium heat, add a good glug of olive oil, garlic and basil stalks.
Once the garlic riches the golden colour, remove it as well as the parsley stalks. This process gives the oil a beautiful flavour.
Add the sliced shallot and, once translucid, add the cherry tomatoes. Let me cook for a couple of minutes and, with a fork, squish some of them so they will release some of their water.
Now add the prawns and cook until they are heated through. Add a couple of ladle of the pasta water, season and let it simmer away until your pasta is cooked.
Once the pasta is ready, drain it, and pop it into the sauce followed by some fresh basil leaves. Toss it well until the pasta is nicely coated with the sauce.
Serve, and once on a plate, top it with a few generous spoonfuls of stracciatella cheese.
Davide
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