Ingredients for 4 people:
- 400g of tortiglioni
- 400 g. of peeled tomatoes
- 300g of prawns
- cloves of garlic
- 2 fresh chilli
- 1 glass of dry white wine
- extra virgin olive oil
- salt
Preparation:
To start, get yourself some excellent quality fresh prawns, as they will give an unmistakable flavor to your dish. Subsequently, move on to the cleaning phase, carefully removing the shrimp from the shell, but leaving the head clean from the antennae.
Take a large frying pan and brown the garlic and fresh chilli pepper in hot extra virgin olive oil. When the garlic begins to lightly brown, blend everything with a little dry white wine to prevent it from burning. Then add the prawns to the pan and sauté them for a few minutes, stirring gently to blend all the flavours. With the help of a wooden spoon, gently crush the heads of the prawns to squeeze out the juices which will contribute to fully flavoring the sauce.
Next, pour in a little white wine and let it evaporate for about a minute. Add the peeled tomatoes, chopped and deprived of any residual skins. Season with a small amount of salt, taking care not to exceed as the ingredients used are naturally tasty and an excess of salt could compromise the balance of flavours. A pinch of salt should be enough to bring out the flavors without overpowering them or making them too salty. Before adding salt, always taste the dish to adjust the amount. Let everything cook over medium heat for about 10 minutes, until the sauce has thickened and the flavors have blended well.
Meanwhile, bring a pot of salted water to the boil and cook the tortiglioni until al dente. Drain the pasta and transfer it to the pan with the shrimp sauce. Sauté everything together for a few minutes, so that the tortiglioni fill up and flavor well with the sauce.
For an impeccable presentation, serve the tortiglioni warm by placing the prawns on top of the plate.
To accompany this delicious dish, I suggest you opt for a fresh and lively white wine, such as the sparkling Garda from Veneto or the Pignoletto Colli Bolognesi from Emilia. Both wines are perfect for enhancing the flavors of the sea and the delicacy of the sauce, without overwhelming the dish with too strong notes or disturbing the harmony of flavours. Serve the wine well chilled, in order to fully appreciate its freshness and pleasantness on the palate.
Enjoy your meal!
