Summer dish. Shrimp and Pacchetella!

There are few cherry tomatoes that love fish and pamper it in the pan. The Piennolo del Vesuvio DOP cherry tomato is one of them. Rich in flesh, with few seeds, a tough skin, and a sweetness mixed with almond sensations, it is perhaps one of the most incredible products from the Campania region. The undisputed king of cherry tomatoes, loved by great chefs and small housewives of the Vesuvian hinterland.

The Pacchetella is the jarred version of the Piennolo cherry tomato. An ancient technique that had children, upon returning from school, sitting on their mother's lap and inserting the squashed tomatoes through the entry hole of a jar, then pushing them with a small pat of the palm of their hand. A... pacchetella!
It was a way to savor all the warmth of the black soil throughout the year. The Pacchetella is a delight that accompanies fish-based first courses. And the fish is beautifully complemented by this unique cherry tomato, which lends creaminess and unique marine flavors like few others. 

We at S&M recommend a very simple but delicious dish.

Shrimp and Pacchetella with Gragnano linguine and fresh Basil leaves.

Simply take a pan, drizzle in some good fruity oil, place a julienne of Tropea red onion, let it melt, and then add the shrimp to sauté and lightly brown about at the end of the cooking of the linguine.
Next, add the Pacchetella and sauté in the pan until it is heated through. The cherry tomatoes should remain whole and just warmed. They release a creamy sauce that will be irresistible for a "scarpetta." Once the onion has melted and lightly browned, the shrimp are golden, and the cherry tomatoes are warmed, add the pasta and mix vigorously with some nice jumps to better amalgamate everything. Serve with a fresh basil leaf in the center and then enjoy all the flavors of the sea and the most authentic Campanian tradition.

If you want, pair it with a wine that is fresh, mineral, salty, and fruity. A White from the Coast, made with ancient native grape varieties, Pepella, Biancazita, and Biancolella, which will further brighten your summer lunches… perhaps under a beautiful bougainvillea, perhaps in front of the sea and the sky. Definitely Italian!