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Spaghettoni with mint and prawns

Method

Preparation time: 50 min.
Difficulty: easy
Recommended wine: white Chardonnay di Terlano (South Tyrol)

1- Shell the prawn tails, remove the black thread, wash and steam for 2-3 minutes. 2- Blanch the tomatoes in boiling water, drain, remove the skin and seeds, dice the pulp and place in a strainer for 10 minutes; place the tomatoes in a bowl, add the peeled and lightly crushed garlic, 2 spoons of oil, a pinch of salt and pepper and stir. 3- Wash the leaves of mint, dry on a cloth and mix in a blender with the remaining oil and a pinch of salt. 4- Bring a saucepan of salted water to the boil and cook the spaghettoni until they are “al dente”, drain and add the mint sauce diluted with 2-3 spoons of the pasta cooking water, stir in the tomatoes and prawn tails and serve.
Ingredients for 4 people
350 gr Spaghettoni
250 gr prawn tails
1 sprig mint
200 gr firm, ripe tomatoes
1 clove garlic
salt
pepper

Durum wheat semolina pasta

004 Spaghettoni

004 Spaghettoni004 Spaghettoni confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g