Pacchere pasta from Gragnano with Dublin Bay prawns and tomato

Paccheri di Gragnano con gamberi e pomodoro

tonnarelli  prawns  sundried tomatoes  chillis Thumbnail0

Ingredients - Serves 4-6

400g dried paccheri pasta from Gragnano

400g shelled Dublin Bay prawns

250ml tomato passata

2 cloves of garlic, peeled

1/2 teaspoon of dried chilli flakes

1/2 glass of dry white wine

8 tablespoons of extra virgin olive oil

1 carrot

1 onion

1 celery stick

Bunch of flat-leaf parsley, finely chopped

Salt

METHOD:

  • Prepare a light fish stock by simmering the heads and shells removed from the prawns, along with the carrot, onion and stick of celery in a saucepan of salted water for 10 minutes.
  • Strain the liquid from the fish broth and discard the rest.
  • Sauté the garlic and chilli on a gentle heat in the oil.
  • Add the prawns and pour in the wine. Increase the heat momentarily to cook off the alcohol, then return to a low heat and add the tomato and 150ml of the fish stock. Cover and simmer for 5 minutes.
  • Meanwhile cook the paccheri pasta al dente, according to the instructions on the packet. Drain and add to the sauce.
  • Toss and serve immediately with the chopped parsley sprinkled over it.

 Suggestion: Crushed pistachios can be added to this dish to give it an interesting texture.

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