Fusilli corti col buco al ragù di scampi

Ingredients

• 350 g fusilli corti col buco dei Campi
• 10-12 scampi
• 4 San Marzano tomatoes
• 1 small onion
• 2 cloves garlic
• ½ cup white wine
• Italian parsley
• Extra-virgin olive oil
• Salt
• Pepper

Instructions

Wash the scampi and make a cut all the way down the backside of the shell. Place the tomatoes in boiling water, immediately blanch them in ice cold water, peel them and remove their seeds. Chop the tomatoes into small pieces.
In a large casserole, lightly brown the onion with the olive oil, then add the scampi and garlic and cook over high heat for a few minutes. Add the wine and taste for salt. When the wine has evaporated, add the tomatoes and let everything cook together for a few minutes.
Cook the Gragnano pasta until al dente, then drain and mix with the scampi sauce and a touch of chopped Italian parsley.

Difficulty Level: medium Appreciation: Time for preparation: 30 minutes Cooking time: 20 minutes Share: 4 persons