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Ingredients:
- 200 gr of ‘Treccia’
- 1 jar or ‘ pesto siculo’
- 1 big white onion
- Fresh thyme
- 100 gr of shrimps
- 2 slices of fresh ginger
- Fresh chili pepper
- Half a lemon
- Salt, pepper, olive oil
Preheat the oven to 200°C. Slice the onion, season it with salt, pepper, olive oil and fresh thyme. Cook it in the oven for about 20 minutes (checking once in a while that it is not burning). Slice the ginger and the chili pepper (thinly if you would like it to be part of your final sauce or in bigger pieces if you want to remove them at the end). Fry the ginger and the chili pepper in a pan with two spoons of olive oil. Keep the heat high and keep stirring. After about 5 minutes, add the shrimps. Flavour with salt and pepper to your liking and squeeze half a lemon in it. When the onions are ready add them into the pan.
Fill a large pot with water and cook it on high heat. As soon as the water boils, add 1 tablespoon of salt and stir to let it dissolve. Cook the trecce in boiling water for about 11 minutes. Once ready, drain them into the pan with the sauce. Add the ‘Pesto siculo’ to it and mix everything together. Add 2 or 3 spoons of the cooking water of the pasta to get some extra creaminess. Enjoy!
