We know it as pastitsada pasta, but the Italians call it bucatini. Whatever you call it, the sure thing is that they create very tasty dishes, such as ones that combine prawns, cherry tomatoes, and basil.
Materials
500 gr. bucatini or other pasta of your choice
750 gr. medium prawns cleaned of their heads
250 gr. cherry tomatoes
6 tsp. extra virgin olive oil
Two cloves of garlic, chopped
Three ripe tomatoes, chopped
One finely chopped onion
120 ml white wine
1½ cups coarsely chopped basil and a few leaves for garnish
salt and freshly ground pepper
Procedure
Step 1
Season the prawns with salt and pepper. Heat four tablespoons of extra virgin olive oil in a large, deep pan and sauté the prawns on high heat for 3-4 minutes.
Step 2
Keep the prawns warm in a bowl. In the same pan where the prawns were sautéed, heat the remaining extra virgin olive oil, sauté the onion for 2-3 minutes, and add the wine. When the alcohol evaporates, add the chopped tomatoes and basil. Lower the heat and simmer for 10-15 minutes until you have a thick sauce.
Step 3
Remove from the heat and add the cherry tomatoes cut in half.
Step 4
Boil the bucatini, strain it, and add it to the pan with the sauce. Add the prawns and mix lightly. Spoon into plates, sprinkle with freshly ground pepper and garnish with basil leaves.
Photography: George Dracopoulos - Food Styling: Tina Webb
READ MORE: FASTING RECIPE: Giouvetsi with squid.
