Bertollini Pasta With Seafood and Courgettes
Courgettes and seafood go really well together and are often added to pasta and risotto dishes in Italy. The combination of olive oil and the rich buttery taste of Bertolli with Butter really adds definition to this recipe’s sauce. Bertollini pasta works well in this dish as the cone-shape fills with flavour while the flat edges become deliciously glossy – but try it with linguine for a more traditional take on this classic. Buono!
Buy Bertollini here.
- 400 g small Bertollini pasta cones (white) (or linguine)
- 400 g courgettes
- 60 g Bertolli with Butter
- 4 garlic cloves, finely chopped
- 1 red chilli (optional)
- 300 g ready-peeled prawns
- 200 g squid, thinly sliced
- 200 g fresh baby plum tomatoes, sliced
- 100 ml white wine
- a handful of basil, sliced
- 4 courgette flowers, roughly torn (optional)
- Place a large saucepan of slightly salted water on the heat and bring to the boil to cook the pasta which will take 2-3 minutes.
- Meanwhile, melt Bertolli with Butter in a large frying pan and over a medium heat, sweat garlic and chilli, if using. Increase the heat, add squid and stir-fry for about 30 seconds, add half of the white wine and allow evaporating.
- Lower the heat, add tomatoes and cook for a minute. Add prawns and cook for a further 1 minute. Increase the heat, add remaining wine and allow evaporating.
- Lower the heat further, stir in grated courgettes, a little salt, basil and a ladle of hot water (you can take this from the cooking pasta water) and cook for about 2-3 minutes.
- Drain the pasta, add to the sauce and toss well with a knob of Bertolli with Butter continuing to cook for a minute or so. Remove from the heat and serve immediately with torn courgette flowers.