Like a day by the sea. Pasta with Rolf Straubinger

Like a day by the sea. Pasta with Rolf Straubinger

Now close your eyes for a moment and imagine a day in the South. It smells of the sea and salt and sun and freshness. And this pasta dish is like a walk by the sea. “The best of the land and the sea should form a Mediterranean connection here,” gushes Rolf Straubinger. And we believe he’s right.

Take the tomatoes, for example. Sun-kissed and incredibly tasty, they come from our El Hamma flavor oasis in Tunisia. They not only get much more sun than in Europe there, but also enjoy the mineral-rich water of a more than 60 °C thermal spring. In the hands of Rolf Straubinger, feast begins.

Serves 4

Spaghetti with SanLucar Praline Tomatoes, Hokkaido squash and wild caught prawns.

500 g spaghetti
20 wild caught prawns (peeled, butterfly cut, without guts)
2 garlic cloves
Olive oil for frying
80 g red onion cut into small wedges
180 g Hokkaido pumpkin, without skin
Thyme, pepper, salt
5 g freshly grated ginger, peeled
1 small chili pepper, halved, without seeds
15 g sugar
300 ml tomato sauce (strained Italian tomatoes – finely mixed)

Affila cress or parsley
1 SanLucar lemon
24 SanLucar Praline Tomatoes blanched (for quick cooking: only halved with skin)


Cook the spaghetti in plenty of salted water until al dente. Sauté shrimp with two halved garlic cloves and thyme until hot and translucent. Take out thyme sprig without the stem, finely chopped and keep warm separately (e.g. plate warmer). In the pan, sauté the onion until translucent, add the remaining garlic, glaze the pumpkin cut into diamond shapes, ginger, chili and sugar for one more minute.

Add the tomato sugo and 100 ml of spaghetti cooking water, then pour the spaghetti directly from the pot into the pan and stir together. Add the tomatoes, heat briefly and quickly. Distribute the pasta with 100 ml of spaghetti cooking water the vegetables and SanLucar tomatoes on four plates or arrange a large plate in the center of the table 24 SanLucar Praline Tomatoes “for sharing”. Serve the prawns and garnish with cress/parsley. Drizzle the prawns with lemon to taste.

Tip from Rolf Straubinger: Enjoy pasta with prawns without the parmesan.

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