Ingredients for 4 people: 400 g. pasta, 4 medium zucchini, 300 g. unshelled shrimps, 7-8 small tomatoes, white wine, garlic, extra virgin oil, red pepper (if you like it) Preparation: Wash and cut the zucchini into square bits. In a large pan (that will be also used for the pasta sauté) pour 4 spoons of oil, add one clove of garlic, the red pepper and the zucchini.

Cover and cook over high heat. Stir frequently and set aside when the zucchini are brown. In the meantime pour 2 spoons of oil into a saucepan and the shrimps cut into pieces. Cover and cook for a couple of minutes. Add some white wine and let evaporate. Set aside and add the shrimps (just the shrimps, leave the sauce in the pan) to the zucchini. In the pan with the shrimps put the tomatoes cut in half without the seeds. Cook for a couple of minute and then pour everything into the pan with the zucchini. Cook for a couple of minutes. In the meantime cook the pasta, drain al dente and pour it into the sauce. Add salt and serve.

Translated by Chiara Nunnari from John Milton Institute