Shrimps, Pacchetella, and Biancolella… what a harmony!

Summer is here! It’s time to cook and enjoy life under fragrant and colorful pergolas of bougainvillea, wisteria, or jasmine. It’s the season for savoring all the best Italy has to offer, outdoors.

What could be better than a beautiful Mediterranean dish? There’s one that everyone can make without special effort or culinary expertise. A dish that takes you to the sea, to the aromas of the land, and the essence of the Mediterranean scrub.

Take some cleaned shrimp (or clean them yourself if you’re able), the legendary Pacchetella of Piennolo Tomato from Vesuvius DOP, a white onion, a clove of garlic (for those who like it), fruity extra virgin olive oil, a pinch of sea salt, fresh basil leaves, and a splash of white wine from the Amalfi Coast. We recommend thick, long pasta (spaghetti, linguine, or scialatielli) made of high-quality durum wheat, ideally Senatore Cappelli, or the flavorful Gragnano pasta.

Simply heat some EVO oil in a pan, lightly brown the onion, and optionally the garlic without the germ. Then add the shrimp and Pacchetella about three minutes before the pasta is fully cooked. Deglaze with a spoonful of Amalfi Coast wine, then toss the pasta in the pan. Serve with a drizzle of fruity EVO oil and fresh basil leaves on top. Then close your eyes and take in the scent of summer.

Which wine to pair with shrimp and tomato pasta?
To feel immersed in the marine bays of the Amalfi Coast and the crystalline inlets of the Mediterranean, uncork an extraordinary wine from the steep, rugged Biancolella vineyards of the Amalfi Coast.
Aliseo, from Azienda Reale, is a breeze of fine herbs and sea salt that will transport you straight into a dream of diving into the sea.
Ah, when you return to reality… a good bit of bread to soak up the sauce will bring you back to earth!