Cosimo Danese at BiCE, Hilton Dubai Jumeirah
‘This dish tastes great and is very easy to make, with simple ingredients. The recipe is also flexible: you can use a different variety of pasta, such as penne or rigatoni. If you want to impress your guests you could even use lobster instead of shrimp.’
400g paccheri pasta (can be substituted for penne or rigatoni)
100g black olives, pitted
200g cherry tomatoes
100ml water (for sauce)
30g fresh red chilli
60ml olive oil
5 litres water (for cooking pasta)
1 In a saucepan, heat the olive oil on a medium heat.
2 When hot, add the garlic and fresh red chilli and sauté for one minute.
3 Then add the shrimp. When the shrimp is nearly done add the cherry tomatoes, black olives, water, and salt and pepper to taste.
4 Cook for about ten minutes.
5 While the sauce is cooking, add the water to a large pot and bring to the boil. Once the water is boiling, add salt and the paccheri pasta.
6 Cook the pasta for ten minutes or until al dente. Drain and place on a plate. Top the pasta with the sauce, and garnish with parsley to serve.