Preparation: 20 Minutes
Cooking: 30 Minutes
Portion: 4 Persons
25 fresh cherry tomatoes
1 clove of garlic
Half a glass of white wine
Extra virgin olive oil. (even half a glass of wine)
400 gr of egg Tagliolini
My recommendation is to put a lot of oil. The Tagliolini will absorb a lot of it, if we don't want to risk having a "dry" dish.
Put the oil in a large pan and let it heat up.
Put the prawns to fry and add half of the finely chopped garlic. When the prawns are pink, add half of the wine. After 5 minutes remove the scampi and keep them, at this point add the tomatoes cut in half, the rest of the garlic, the rest of the wine, the finely chopped parsley, salt, pepper and cook.
10 minutes will be needed to keep the tomatoes with a more flavor fresh
Of course if you love very cooked tomatoes, increase the cooking times.
Always keep the pan covered so that the sauce does not dry out too much.
Pass the 10 minutes, add the prawns to the sauce and continue cooking for another 5 minutes.
Cook the Tagliolini in plenty of water.
ATTENTION: they are very thin and require two minutes of cooking.
Better a little less than a minute more.
As soon as you put the Tagliolini in the water, remove the prawns from the pan because you will have to stir the pasta without damaging it.
As soon as the last two minutes have passed, drain the pasta with a fork and pass it directly into the pan. Do not worry about excess water because it will serve to dilute the sauce a little. If you need it, add some more.
Turn well, cook for a few seconds and serve by placing the prawns on top or on the side.
To taste raw pepper and parsley.
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