>>3384279>>3384281The secret for a good pasta, take note, is a technique called "risottatura".
Let's cook pic related: linguine with shrimps (mazzancolle in the pic) and pachino tomatoes.
First you make the sauce by placing the tomatoes (cut in halves or quarts as you like) in a covered pan with a good amount of quality olive oil and you leave them going on a medium/low fire until the tomatoes have become very soft. Turn off the fire and with the help of a spoon gently crush them allowing them to release all the juice.
Meanwhile make some water boiling and add the salt (when the water starts to boil and not before), then throw the pasta.
Let's say you choose spaghetti/linguine and they have a cooking time of 8 minutes. Cook them for 5-6 minutes instead and then turn off the fire, the goal here is to pull them out before they're cooked, just a little time before they're "al dente".
Transfer the spaghetti in the pan with the tomato sauce but DON'T discard the water in which they have boiled because you have to take circa two ladles of that water and pour it over the pasta and the sauce, in the same pan.
Adjust the water quantity according to how much pasta you have in the pan (2-3 ladles are ok for 300-400 gr of pasta) , just don't exaggerate because you have to make that water evaporate.
Stir everywhing and mix, then turn the fire on high and watch as the water evaporates, keep stirring every minute and see the miracle for yourself: the starch on the water served as a "glue" to stick the sauce to the pasta.
When the water has almost evaporated it's time to put the shrimps in there. You'll need to practice with times because the smaller the shrimps are the more they cook fast.
When the water has evaporated you'll have a result like in pic related, just make sure not to dry your pasta because in this case you'd ruin it.
Turn off the gas and keep mixing the pasta in the pan, add some oil and if you like parsley. Serve.
