Pasta alla Trapanese
Trapani — Mother recipe · en it
A delicious pasta dish with prawns and vegetables from the Trapani Sea.
📷 Amire80 — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 500g spaghetti
- 200g prawns
- 1 zucchini
- 1 eggplant
- 1 onion
- 200g tomatoes
- 2 tablespoons Trapani olive oil
- Salt and pepper to taste
- 200g caciocavallo cheese
Method
- Clean and cut the prawns into small pieces.
- Slice the zucchini, eggplant, and onion thinly.
- In a pan, heat the oil and sauté the onion and garlic.
- Add the zucchini and eggplant slices, cook for 5 minutes.
- Add the prawns and cook for another 3-4 minutes.
- In another pan, cook the chopped tomatoes for 10 minutes.
- Add the tomatoes to the pan with the prawns, season with salt and pepper.
- In a pot, cook the spaghetti al dente.
- Add the spaghetti to the pan with the prawns and tomatoes, mix well.
- Serve with grated caciocavallo cheese on top.
The story
Pasta alla Trapanese is a traditional dish inspired by the coastal cuisine of Trapani, where fishermen would bring home their catches to prepare simple yet exquisite meals.
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