Spaghetti "Busara" style

In a large pot, sauté the chopped onion and garlic cloves in a drizzle of extra virgin olive oil until golden and aromatic.

Add the scampi and a light sprinkle of salt. Cook for about 5 minutes until the scampi turn golden and well cooked. Drain and set aside.

Using the same cooking base, add the white wine and let it evaporate until the alcohol evaporates.

Add the tomato sauce to the pot, adjust the salt and let it simmer over low heat for about 20 minutes until the sauce thickens slightly.

Meanwhile, cook the spaghetti in plenty of salted water until al dente.

Once ready, add the scampi to the tomato sauce and let it simmer for another 5 minutes over gentle heat.

Drain the spaghetti al dente and toss them with the prepared sauce, adding plenty of black pepper and chopped fresh parsley.

Serve the spaghetti with scampi hot, accompanied by a glass of dry white wine and... Enjoy your meal!

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