(english) “Cavatelli” & prawns sauce

Ingredients: (serving 4, cooking time: about 30 minutes)

500 g of “cavatelli” (is a typical pasta of south of Italy)

For the sauce:
500 g prawns
1 clove of garlic minced
1/4 cup white wine
15/20 cherry tomatoes (or 3/4 tablespoons peeled tomatoes)
handful chopped fresh parsley
extra virgin olive oil
salt

Clean the prawns, remove the heads, peel off the shell and tail and keep aside their heads, leaving some to decorate the plates.
In a frying pan put oil, chopped garlic and the heads of the prawns and cook for a few minutes. Add the white wine and when the wine evaporates add other prawns and tomatoes. Simmer over low heat for ten minutes, stirring frequently. Remove the heads and prawns for the decoration and whisk it using the hand blender  (so as to obtain a cream but with pieces of shrimp).
Add the cooked pasta to the sauce and toss the cavatelli until well coated.
Serve whit the prawns have been reserved and a bit of chopped fresh parsley.

For those who want to try to prepare pasta at home:this is really simple, few ingredients and a lot of satisfaction. It is quick to make and it’s fun!

500 g wheat semolina
250/300 ml of water
(if you can not find semolina you can use a flour 0 and add 1 egg to the dough and reducing the amount of water).

Mix flour with water until the dough is smooth and elastic.
Let the mixture stand, covered, for about half an hour. Then take the dough, spread it with the palm of the hand to make rolls half inch thick. Cut in pieces of an inch and press with your finger as you see in the image. Let stand on a tray dusted with a little flour or semolina.