This Tagliolini with Scampi, Cherry Tomatoes, and Garden Vegetables recipe delivers a rustic plate of fresh pasta that brings together the sweetness of scampi and the simple flavors of the garden.
Nothing complicated at all: good-quality scampi, a quick sautè of diced vegetables and fresh pasta, preferably made with a good, handcrafted mattarello like the ones the Romagnoli family has been creating in Tuscany for generations. Buon appetito!
Tagliolini with Scampi, Cherry Tomatoes, and Garden Vegetables
- 350 gr freshly made tagliolini
- 12–16 scampi,
- 100 gr cherry tomatoes
- 1 carrot
- 1 zucchini
- 2 cloves garlic
- extra virgin olive oil
- ½ cup dry white wine
- fresh parsley
- salt and black pepper
Start by cleaning the scampi. Peel most of them and remove the vein, but keep a few whole for serving.
Heat a generous drizzle of olive oil in a wide pan with the garlic, lightly crushed. Let it infuse without browning, then add the carrot cut into small cubes. After a couple of minutes, add the zucchini, cut the same way. Cook quickly so the vegetables stay a little firm. Add the cherry tomatoes, halved, and let them soften just enough to release their juices and form a light sauce.
Drop in the peeled scampi and cook briefly: they only need a minute or two. Pour in the white wine and let it cook off. Season with salt and black pepper.
Meanwhile, cook the tagliolini (you previously made them by following your favorite recipe) in salted boiling water until just al dente. Drain and add it straight to the pan, saving a little pasta water. Toss everything together, adding a splash of that water if needed to bring it all together.
To serve, twirl the pasta into nests on each plate, spoon over the scampi and vegetables, and finish each dish with a whole scampi on top. Sprinkle with freshly chopped parsley right before serving and bring it to the table.