Scent of the Mediterranean in New York

Scent of the Mediterranean

Recipe by Nicola Ranieri and Aldo Rabottini

INGREDIENTS (for 6 people)

500 gr./1 lb Delverde Mafaldine Pasta
500 gr./1 lb Peeled Ripe Tomatoes
50 Basil Leaves
2 Cloves of Fresh Garlic
1/2 of one finely cut fresh Chili Pepper
10 tbsp. Delverde Extra-Virgin Olive Oil
300 gr./10 oz. Borlotti Beans (cooked weight)
9 Large Shrimps or Prawns (boiled, shelled and chopped)

COOKING INSTRUCTIONS

Cut the peeled tomatoes removing the seeds and drain well, add salt to taste and place into a large bowl. Combine the following ingredients into the bowl: chopped basil, two cloves af crushed garlic, chili pepper, 5 tbsp. of olive oil, boiled prawns and cooked beans. Mix well. Remove the garlic and discard. Set remaining mixture in the refrigerator to set for a few hours.
Cook the Delverde Mataldine pasta al dente in plenty of salted water. Drain well and place pasta into a large bowl. Mix with two thirds of prepared mixture, place in serving bowls and add the remaining mixture on top af each dish. Use a basil leave to garnish each dish and add drizzle the remaining olive oil over each dish.