Spaghetti shrimp and arugula

There are some dishes that often pass for my table; so often that I always forget to document the preparation!

The other night, however, having friends over for dinner, I took the opportunity to leave them the task of documenting these spaghetti.

A very tasty dish that always likes, even the children of friends who are crazy about it.

A restaurateur had passed through the original recipe many years ago, but I wanted to change it to obtain a softer and more homogeneous and, at the same time, more characteristic flavor.

In this version of mine, to obtain a more pronounced aroma of rocket and sea, I prepared a base of olive oil, chopped fresh rocket, pressed garlic and anchovies in the bowl.

And I add the sauce only after having drained and seasoned the spaghetti with this raw dressing.

The result, believe me, is very enjoyable.

Here's how to proceed.

Ingredients for four people:

Preparation:

Stir into the bowl, cold, chopped arugula, olive oil, the chopped anchovies and garlic finely chopped.

Keep aside to season the pasta at the end of cooking.

Brown the garlic in a low saucepan and then cook the onion with a very sweet fire. When it is unmade, add the rocket and, at the last moment, after starting the cooking of the pasta, the defrosted prawns. Add salt and pepper to taste.

Cook the tomato pulp for half an hour adding a little sugar.

Boil the noodles al dente in salted water.

Just before draining the pasta mix on the heat the tomato sauce with shrimp sauce.

Season the pasta in the tureen with the raw seasoning and add half the shrimp and tomato sauce.

Serve on the table by adding in each dish a tablespoon of remaining sauce.

ADVICES AND NOTES:

• Frozen shrimp: even fresh, if you have them at home!
• If you have a ready and ready tomato sauce, you can add directly to the shrimps just burnt in oil and garlic and immediately after the rocket.

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