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.
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)