Bow Ties Alle Portofino (Dinner at Dawn 01/03/07) - Tucson News Now

Bow Ties Alle Portofino (Dinner at Dawn 01/03/07)

Nonna Marias Ristorante & Pizzeria

Chef, Owner, Artist: Frank Palazzolo

Bow Ties Alle Portofino  

1 pound Bow tie pasta

1 pound medium shrimp, peeled and deveined

12 sun-dried tomatoes, drained & cut into strips

2 pound cherry tomatoes, cut in half

2 bunches of spinach torn into bite sized pieces

6 sprigs Italian parsley, coarsely chopped

1/2 small bunch fresh basil, leaves picked and coarsely chopped

1/4 cup of extra virgin olive oil juice of one lemon salt & pepper to taste

cook pasta according to package directions.  While pasta is cooking, steam the shrimp until the shrimp are no longer translucent.  Put shrimp in mixing bowl.  Add sun-dried & fresh tomatoes, spinach, parsley and basil.    When pasta is done, drain well & immediately add to the mixing bowl.  Add oil, lemon juice and salt & pepper to taste. Toss quickly and very well & serve immediately. 

Click here to learn more about the restaurant and Frank's paintings

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