Paccheri N°111

with Cherry Tomatoes, Arugula & Red Shrimp



400 g of Rummo Paccheri N°111
320 g of cherry tomatoes
200 g of arugula
320 g of red shrimps
200 g of Parmesan cheese
2 garlic cloves
Extra virgin olive oil, as needed
Salt, to taste


In a pot, blanch the cherry tomatoes in boiling salted water for 30 seconds, peel them and cut them in half. In another pan, brown two cloves of garlic, adding 100 g of extra virgin olive oil and sauté the cherry tomatoes for another 30 seconds. Turn off the flame and set aside. Next, wash and dry the arugula, shell the shrimp and prepare the parmesan cheese, half grated and half flaked. Set all ingredients aside. In another pot cook the pasta in abundant salted, boiling water. Drain the pasta and pour it into the pan with the cherry tomatoes and sauté the pasta, adding first the arugula, keeping a few leaves aside for garnishing. Add the grated Parmesan and finally, with the heat off, the shrimp. Serve, sprinkling the dish with the parmesan shavings and the reserved arugula leaves.