Scampi spaghetti with confit tomato
In the summer of 2024, when Helena visited the beautiful island of Naxos in the Cyclades, we headed to a restaurant right in front of the beach that a local had recommended to us. We love how simple the Greeks like to keep dishes, allowing the produce to speak for itself. The pasta we ordered was tossed in a delicious light sauce made from confit tomatoes, and the slow-cooking released all the beautiful juices from those luscious summer tomatoes.
Scampi is a delicacy in fish tavernas, usually served raw as an appetiser. Here, the sweetness of the scampi and confit tomato complement each other perfectly. If you can’t find scampi, you can use king prawns (shrimp) instead.
A NOTE ON PREP
The confit tomato can be made the day before and stored at room temperature in an airtight container.
SERVE ME WITH
Horiatiki salata (a traditional Greek salad). For a refreshing finish, serve Ouzo and citrus sorbet for dessert.
This recipe is an excerpt from OPA! Recipes inspired by Green tavernas by Helena and Vikki Moursellas (Smith Street Books, £30) Photography: Bonnie Coume.
Scampi spaghetti with confit tomato
Recipe information
Yield
Feeds 4
Ingredients
Preparation
Step 1
Place a large saucepan over low heat. Add the olive oil, butter, garlic, tomatoes, parsley stalks and chilli, if using. Gently cook for 30 minutes, until the tomatoes have softened and are slightly caramelised, stirring occasionally.
Step 2
Cook the spaghetti in a large saucepan of boiling salted water, following the packet instructions
Step 3
While the spaghetti is cooking, add the scampi to the confit tomato mixture, increase the heat to medium and simmer for 5 minutes, or until the scampi are cooked and turn white.
Step 4
Drain the spaghetti, reserving 60 ml (¼ cup) of the pasta water. Add the spaghetti to the confit tomato mixture, along with the reserved pasta water. Toss to combine, then divide among serving plates. Scatter with the parsley leaves and cracked pepper.
