The town of Pelagie (Lampedusa and Linosa)

Foods and cook recipes from Pelagie (Lampedusa and Linosa)

Butterfly pasta at the "Lampedusa in mouth"


1 tuna fish tin, 300 gr. shalled shrimps, 400 gr. of butterfly pasta, onion, garlic, raisins, minced pine-kernels, origanum, 2 spoons of "Pecorino" cheese , minced capers, 250 gr. peeled tomatoes, a little bit of olive oil, half glass of dry white wine, salt and pepper.

Butterfly pasta at the Lampedusa in mouth  


Fry onion and garlic and add the shrimps, then the peeled tomatoes with a little bit of origanum and cook all for 10 minutes.

Fry the tuna fish with the raisins, the pine-kernels and the minced capers in another pan; add onion, the wine and cook antil the wine is dried off. Amalgamate the two sauces in a pan.

In the main time cook the butterfly pasta and strain it.

Put the pasta in the pan with the sauces and add 1 spoon of "Pecorino" cheese. Serve it warm.

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