Mezze penne rigate with prawns, tomatoes and artichokes

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Bring to the boil a large pan with plenty of water. Rinse the shrimps, clean them removing the intestine thread and once removed the carapace, keep it aside; clean the artichokes removing outside tougher leaves and the inside prickly choke and trim the stalk, blanch the tomatoes in boiling water for 30 seconds, and once drained and deseeded chop them into chunks; peel and chop the garlic. Place half of the butter and of the garlic in a pan, after a minute add the carapaces, flavour for 4 minutes, then add the tomatoes, cover with water, cover the pan and simmer for 15 minutes.Filter the sauce and allow it to thicken in a pan over the heat until 1 dl is obtained. In the meanwhile slice the artichokes into segments and rinse them under running water; put the leftover butter and garlic in a small pan; flavour over a low heat for a minute, add the artichokes and after a minute slather with the thickened sauce then simmer for 8 minutes; add the shrimps and simmer for 2 more minutes. Salt the boiling water in the large pan, toss the pasta in it and cook it, once al dente, drain it and mix it with the shrimp, tomato and artichoke sauce. “You can make the recipe also with the other pasta shapes suggested here.”