Penne al Gamberetti – Penne with king prawns

Ingredients for 1 servings:

• 80 g Penne Rigate
• 5 king prawns, preferably with shell
• 1 ½ cloves garlic
• 1 anchovy fillet(s)
• 4 tomatoes, semi-dried
• 1 tbsp, heaped capers
• 1 chili pepper(s)
• 1 pinch(s) brown sugar
• some black pepper, freshly ground
• 1 ½ tsp parsley, flat, chopped
• some olive oil
• 1 tbsp, heaped salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

very easy and quick to prepare

Place the anchovy fillet in water to desalt it. For the pasta, bring the water to a boil. When the water is boiling, add all the salt and add the pasta. While the water is heating, wash the prawns, deveining them if necessary, and pat them dry with kitchen paper. Finely chop the garlic. Cut the tomatoes into small strips. Chop the anchovy fillet very finely. Heat olive oil in a pan over medium heat. Add the whole chili pepper right at the beginning to flavor the oil. When the pod makes a frying noise, add the prawns, fry briefly, and toss to coat. Remove the chili pepper. Now add the finely chopped anchovy, garlic, and sugar. As soon as the anchovy turns liquid and the garlic has become translucent, reduce the heat. Add the freshly ground pepper, sun-dried tomatoes, and capers. When the pasta water has already turned milky (the starch from the pasta has dissolved in the cooking water), add 4-6 tablespoons of the cooking water to the pan and stir well to create an emulsion. Let it reduce. Drain the pasta, add it to the pan, and toss to coat. Finally, I add the parsley and a little Italian lemon olive oil to the pasta; a little regular olive oil or a knob of butter also works. I like to use shrimp tails that still have their shells, as I find the flavor more intense.