Ingredients
- 2 garlic cloves finely chopped
- 2 tablespoons olive oil
- 1 medium onion chopped into cubes.
- 4 very ripe plum tomatoes, peeled and seeded
- 20 prawns already peeled
- 1/3 teaspoon oregano
- Salt and pepper to taste
- 400 grams pasta (they can be spaghetti, noodles, macaroni, etc.)
- 1 zucchini cut into thin slices
Lets go cook
In a frying pan or pot, place the oil, let it heat up a bit, and add the finely chopped garlic and onion. Sauté over low heat until the onion becomes transparent. Add the zucchini. Then add the diced peeled tomato and oregano. It is very important that we remove the seeds from the tomato because otherwise the preparation would become acidic.
Continue cooking until we see that the zucchini are just tender. Turn off heat and set aside.
Cook the pasta in plenty of salted water, following the manufacturer’s instructions.
When we see that there are 2 or three minutes to go until the end of the pasta cooking, in another pan with a tablespoon of oil, we sauté the peeled prawns for 4 to 5 minutes (if they were frozen we would have to defrost them beforehand, leaving them at room temperature for a while). before using them).
It is important that the prawns are skipped only for those minutes so that they are not hard, on the contrary they should be tender and at the same time crunchy when biting into them.
Add the prawns to the vegetable mixture. Stir all the ingredients to integrate flavors. Season to taste.
Strain the pasta and add it to the mixture of vegetables and prawns. Stir well, always over low heat. Turn off the heat and serve, garnish with basil leaves…and enjoy this simple and tasty pasta dish.