Fusilli bucati pasta with creamed courgette, tomato confit and prawns

It is the ‘first’ courses – pasta, risotto etc. – that have made the Italian culinary tradition so supreme, conquering the world with their simplicity and exceptional nature, thanks to the creative combination of just a few ingredients which achieve results that are truly noteworthy. In today’s adventure amongst the culinary specialties of our country, which has led us to discover the most unusual gastronomic combinations, we found the following delicious and tempting pasta dish: fusilli ‘bucati’ served with a wonderful creamed courgette, married with the unusual sweetness of a tomato confit and the lovely taste of fresh prawns. It’s an unusual dish, made for refined and demanding palates: but how is it put together? Follow our recipe, step-by-step, and be prepared to impress your guests: they will have eyes only for this delicious pasta dish.

Cut some of the courgettes into diagonal slices. Cut the remaining courgettes into chunks that will be used for the sauce. Place the courgette chunks in a saucepan with oil and a little water so as to soften them. Once lightly cooked, season with salt and blitz in a blender to form a creamy sauce. Halve the tomatoes and let them caramelize over a low heat with some oil, sugar, salt and dried herbs. Shell the prawns, cut them into 4 pieces each and toss them in a pan with some olive oil and salt. Similarly, lightly fry the courgettes slices in a pan with a little oil and salt. Once cooked, add the pasta to the pan along with the prawns and courgette slices and mix well. Serve the pasta with a little of the creamed courgette and tomatoes.