Macaroni with tomato and shrimps, a recipe for making the best use of it

Total: 2 h 40 min Diners: 3

These macaroni actually come from roasted tomatoes. It is a typical recipe for making the most of it to quickly achieve an outstanding pasta dish that brings us very close to the Italian tradition. Of course, we can consider these macaroni as a complete recipe in which we would roast the tomatoes ex profeso, but they are so wonderful on their own that it is well worth having them prepared in a pie dish in the fridge to finish a salad, turn them into a garnish for any dish or end up in a pasta dish like this one. They would also work great in vodka macaroni, for example. We do not leave a little of the macaroni with tomato of all life but without despising them far from it, valuing also other recipes with them as the mythical Mac & Cheese.

Although the approach is with penne or macaroni, this recipe we could also make it with spaghetti or tagliatelle or even with some short pasta such as fregola or orecchiette. The secret lies, of course, in using a quality pasta cooked al dente that is finished in a flavorful sauce where the shrimp are not overcooked and cardboardy, that they are simply cooked in a touch of light heat so that they retain their buttery texture and sweet background.

The combination of shrimp and tomato could also work for a mellow rice, for example, but also to finish a chickpea dish in which you could use the head of the shrimp themselves for the broth. Or to appear as it is on the table as garlic shrimp with roasted tomatoes in between. To finish, a cilantro oil that I prepared for another recipe, but that also worked perfectly here for its aromatic point and the strength of the garlic. I felt that a few drops of green pesto could also have been a perfect finish.

How to make pasta with tomato and shrimp

Ingredients

For the roasted cherry tomatoes

Cherry tomatoes, 500 g Red tomatoes, 2 pcs Garlic head, 1 pc Olive oil, 4 tbsp Honey, 1/2 tsp Salt, tsp Oregano, 1/2 tsp Thyme, 1/2 tsp Balsamic vinegar, 1 tsp

For the macaroni

. Macaroni, 250 g Roasted cherry tomatoes, 20 pcs Peeled shrimp tails, 20 pcs Garlic cloves, 2 pcs Olive oil, 3 tablespoons White wine, 1 tablespoon Fried tomato, 3 tablespoons

Cilantro sauce

Garlic clove, 1 pc Fresh cilantro, 1 bunch Extra virgin olive oil, 150 ml Black pepper, c/s Cream, 50 g Salt, c/s

Step 1

Preheat the oven to 160 ºC and arrange the cherry tomatoes, halved tomatoes, olive oil, salt, halved garlic and spices in an ovenproof dish. Put in the oven and cook for 70 minutes, so that the tomatoes are raisined but not burnt, so that they retain their inner juiciness.

When the tomatoes are ready, dress with a little balsamic vinegar and a few drops of honey and set aside.

Step 2

Prepare the coriander sauce by crushing the garlic cloves with the oil, coriander, salt, black pepper and cream and set aside.

Step 3

Cook the macaroni in plenty of boiling salted water for the time indicated by the producer or a minute less, so that they are al dente. Strain.

Step 4

While the macaroni is cooking, prepare the sauce for the macaroni. Sauté in the pan, with a little olive oil, the chopped and sliced garlic cloves until they are well browned. Then add the cherry tomatoes to the pan so that they release a little of their juice and, when they are very hot, add the peeled shrimp tails. Add a few drops of white wine and turn off the heat automatically.

Cook the shrimp tails with the residual heat of the pan, so that they are slightly undercooked. Add a couple of tablespoons of fried tomato and season with salt and black pepper.

Step 5

Add the macaroni to the pan and mix everything well so that it is well impregnated with the sauce, being careful not to hit it too much so that it does not split or break.

Step 6

Serve the macaroni with the tomatoes and prawns on the plates and finish with a little of the coriander and cream sauce on top.

Serving the macaroni with the tomatoes and prawns on the plates.