SPAGHETTI WITH PRAWNS AND 'NDUJA

ingredients

• 1 msk Nonna Elide Olivolja Extra Jungfru
• 50 g Nonna Elide 'Nduja di Spilinga
• 200–250 g prawns or scampi
• 10–15 small tomatoes, quartered
• 1 banana shallot, sliced
• 3 garlic cloves, sliced
• 1 dl dry white wine
• 200 g spaghetti
• 1 dl pasta water
• 1 handful fresh basil
• Salt

method

• Bring plenty of salted water to the boil for the pasta and cook the spaghetti al dente while you make the sauce.
• Fry the prawns in the olive oil with a little salt until each side has taken on some colour — 3–4 minutes in total is enough. Take them out of the pan and set aside.
• Put the quartered tomatoes in the same pan together with the sliced shallot and garlic. Fry over medium heat until softened.
• Add the 'nduja and stir until it melts into the vegetables.
• Pour in the wine and let the sauce simmer for about 4 minutes.
• Transfer the cooked spaghetti into the pan along with the pasta water. Put the prawns back in and tear the basil over. Mix everything so the sauce coats the pasta.
• Serve straight away.

nonna's tips

Use raw prawns if you can get hold of them — already cooked prawns turn rubbery the moment they're reheated, and here they only get a few seconds in the pan for a reason. And one more thing: no parmesan on this one. In Italy, you don't put cheese on pasta with seafood, and it's actually justified here — the cheese would overpower the sweetness of the prawns.

Nonna vet bäst.