Orecchiette Cappelli with Shrimp, Cherry Tomatoes and Pesto

• 250g of prawns
• A jar of pesto from the Love Earth supply chain
• 240g of orecchiette with scented caps
• 400g of red datterini tomatoes
• Chili pepper to taste
• Extra virgin olive oil
• Salt to taste

In a pan, cook some datterini tomatoes with extra virgin olive oil, basil, chili pepper, and a pinch of salt. Meanwhile, bring salted water to a boil for the pasta. Throw in the pasta and reserve a ladle of the cooking water.

When the sauce is almost cooked, add the prawns and finish cooking with the lid on.

Pour the pasta into the sauce and stir in the cooking water.

Plate and add a few drops of pesto.