- 500 grams spaghetti
- 400 g peeled prawns
- 500 g peeled tomatoes into large pieces
- 2 clove of garlic
- 1 bunch of parsley
- 1/2 glass white wine
- ½ onion
- Extra virgin olive
In a frying pan sauté the chopped onion in abundant oil, add the tomatoes without seeds and the garlic cat into small pieces.
Once the tomatoes are cooked season with salt and pepper, add the wine and cook for a few moments over high heat to evaporate the liquid, then turn the heat and finish cooking for about twenty more minutes.
Now its time to add the peeled shrimp, finely chopped parsley and cook for few more minutes.
Cook the spaghetti al dente and add them to the sauce.
Sauté over high heat for a few minutes and serve with a sprinkle of chopped parsley.