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English
For 4 portions:
1 clove of garlic
1 shallot
1 large courgette
300 g scampi
2 to 3 tablespoons
olive oil
salt and pepper
500 g small macaroni
parsley, finely
chopped
For 4 portions:
2 cloves of fresh garlic
3 whole dried
peperoncini
(red dried hot
chilli peppers)
1 tin (+/-200 g) of
chopped tomatoes
several small
black olives (4 to 5)
(for the garnish)
2 to 3 tablespoons
olive oil
salt and pepper
500 g penne rigate
A handful of grated
pecorino (hard Italian
cheese made from
sheep’s milk)
Preparation:
Heat a little olive oil in a non-stick pan over a gentle heat.
chop the garlic and shallot very finely and leave to
simmer in the hot olive oil.
Finely dice the courgette and simmer together with the
shallot and garlic. Leave to simmer until the courgette is
reduced to a pulp.
Season with salt and pepper.
Boil the macaroni in water with a little salt until al dente.
Add the scampi to the courgette mixture. Stir well and
leave to simmer.
drain the pasta and add to the scampi and courgette.
Mix thoroughly.
Serve with finely chopped parsley.
Preparation:
Gently heat up a little olive oil in a non-stick pan.
Add the cloves of garlic and fry in the hot olive oil.
Add the chopped tomatoes. Season with salt and pepper.
Stir 3 whole dried chillies into the sauce, then add
the olives.
Leave to simmer for about 20 minutes on a gentle heat.
In the meantime, boil the pasta in salted water until
al dente.
drain the pasta and add it immediately to the hot sauce.
Serve with grated pecorino.
Small Macaroni With Courgettes and Scampi
Extra Spicy Penne (Large Macaroni)
