They say the Lord never punishes our sins immediately. But this little addition to my “love handles” was worth it: On my last visit Robert treated me to homemade pasta, prawns and cherry tomatoes. It was so good that I can’t keep the recipe to myself.

You can also use high quality tagliatelle bought in a shop. But for those who have the time, take a look at the next video and strictly adhere to all the instructions. You will then succeed. Roberto, however, has changed the recipe slightly and added a handful of semolina to the dough, thus giving a rough texture to the thin wide noodles which can better soak up the sauce. He has also omitted salt from the dough, only adding salt to the cooking water.

The noodles are placed on a plate to dry until they are used.

The ingredients serve roughly 4-5:
Pasta
400 grams of quartered cherry tomatoes and orange-coloured plum tomatoes
1 red onion
3-4 cloves of garlic
200 grams of hard cheese (Pecorino, Parmesan, etc.)
1 kg of large prawns (scampi, shrimps) or salmon pieces
Dill, flat-leaf parsley
Salt, chili, chili strands
1 untreated lemon

First, Roberto’s secret: The saucepan must be large enough to let the ingredients mix well. If there is too much stuff in the pan, everything becomes a bland mush, so use two saucepans if needs be.
Step one: cut the onions and garlic into small pieces. Slice the tomatoes (be sure to buy aromatic ones: trust your nose and not your eyes) into quarters and cut the hard cheese into larger “splinters” with a rough grater. Something like this:

These larger pieces taste better on the plate than cheese powder.

Now fry the finely chopped onion and diced garlic. Then fry them together with the defrosted prawns or salmon pieces, and mix the results with the cooked pasta. (Fresh noodles are done within 1-2 minutes!). Now add the sliced hard cheese and strips of lemon peel (for those without a zester, just use a grater).

Mix everything and add the quartered tomatoes. They should only be warmed. Not too hot, otherwise the skin will loosen.

Now season with salt and coarsely ground (dried) chili, chopped parsley and some dill. Place portions on the plate, drizzle with good olive oil and garnish with parsley and chili for a pleasant decoration. Try this recipe, it’s definitely worth it!