• 400g di paccheri d’Aragona
  • 4 fresh artichokes
  • Extra virgin olive oil
  • 1 liter of vegetable broth
  • 20 shelled red prawns
  • 20 grilled green olives
  • 1 clove of garlic
  • 20 cherry tomatoes


In a pan, fry the oil and a clove of garlic, add the artichokes cut into wedges, the broth and salt.

Halfway through cooking, add the pachino tomatoes cut in half, the olives and finish cooking.

Drain the paccheri d’Aragona al dente and cook them in the pan with the artichoke, pachino and olives sauce. Only at this point add the red prawns. Place the paccheri on a flat plate.