>>7113907Yes.
Copy pasta from an archived thread:
(you need pachino or ciliegino tomatoes and shrimps or mazzancolle shrimps)
The secret for a good pasta, take note, is the last technique called "risottatura".
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 you crush them so they release all the juice.
Meanwhile you make some water boil and add the salt, then you put the pasta inside.
Let's say you choose spaghetti and they have a cooking time of 8 minutes. Cook them for 5-6 minutes instead and then turn off the fire.
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 two ladles of said water and place it with the pasta and the sauce. Adjust the water according to how much pasta you have in the pan, 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 shrimps are the more they cook fast.
When the water has evaporated you'll have a result like the picture here
>>153638211 just make sure not to dry your pasta because in this case you'd kill it and an Italian would die.
Turn off the gas and keep mixing the pasta in the pan, add some oil and if you like parsley. Serve.
