Preparation time: 50 min.
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.