Mediterranean Cavatelli pasta

For 6 people

Rehydrate the shrimps in a bowl with cold water for five minutes. Cook the cavatelli in boiling salted water until they are “al dente” . In the meantime brown the chopped garlic and shallot in a casserole along with a little extra virgin olive oil. Add the drained cannellini beans and leave to cook for about fifteen minutes. At this stage add the Soleggiati tomatoes and continue cooking; finally add the rehydrated shrimps. Strain the cavatelli pasta and toss it in the prepared sauce with a ladle of the pasta water for a better result. Serve immediately with chopped parsley.