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Pennette lisce con scampi and Gonnosfanadiga olives


  • 500 g Pennette Lisce 69
  • 400 g scampi tails
  • 250 g tomatoes
  • 100 g pitted Gonnosfanadiga olives
  • 150 cc Vermentino white wine
  • fresh chilli pepper
  • concentrated fish stock
  • parsley
  • garlic
  • salt
  • pepper
  • extra virgin olive oil


Clean the scampi, removing their head to use for making the fish stock, which must be really concentrated. In a frying pan heat the oil and gently fry a whole clove of garlic and the chilli pepper, then add the peeled and roughly chopped tomatoes, the pitted olives and chopped parsley. Add the scampi tails, which have been cut lengthwise with the carapace, and season with salt. Add some freshly ground pepper. Pour in the Vermentino wine and reduce, then add a ladle of concentrated fish stock and simmer to evaporate. Cook the mezze penne lisce in plenty of boiling salted water, drain al dente (when the pasta still has a firm texture) and finish cooking in the frying pan with the scampi mixture. With a drizzle of extra virgin olive oil make the mixture creamy and serve with a few olives and scampi on top sprinkled with freshly chopped parsley.