Salad of prawns and black noodles

Ingredients for 4 servings:

• 400 g tagliatelle, black
• Cherry tomatoes
• 1 small zucchini
• 1 bunch of basil
• 1 tbsp capers (optional)
• ½ lemon(s)
• 3 tbsp balsamic vinegar
• 5 tbsp oil
• salt and pepper
• 400 g prawns, ready to cook
• 1 clove(s) garlic
• 1 tbsp olive oil, for frying
• Parmesan, sliced, for decoration
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in a pot with salted water according to the package instructions until al dente. Drain the water and rinse the pasta with cold water. Drain and add a little oil to prevent the pasta from sticking. Wash and halve the cherry tomatoes. Clean and dice the zucchini, fry briefly, season, and set aside. Tear the basil and roughly chop it. Mix the lemon juice, balsamic vinegar, salt, pepper, and a pinch of sugar in a bowl. Add the oil while stirring. Toss the pasta and the other prepared ingredients (capers of your choice) with the dressing. Let it sit for a while and season again to taste. Crush the garlic clove and fry briefly in a pan with the oil along with the prawns. Season. Arrange the pasta on a plate, arrange the prawns on top, and garnish with basil. If you like, sprinkle with some shaved Parmesan cheese. Enjoy!