Place a large pan on the heat and add a drizzle of extra virgin olive oil. Cut the garlic into small pieces and put it in the pan to brown; in the meantime, wash the scampi and make a cut in the cartilage of the belly with a pair of scissors or a knife in order to cut the entire lower part of the scampi.
When the garlic is slightly golden, add the prawns to the pan with the belly facing down and pour the white wine into the pan as well.
Cook the scampi for 5 minutes in the pan closed with its lid. After 5 minutes, put the tomato puree in the pan, add salt and pepper; then, close the pan with the lid and cook the scampi again for about ten minutes over low heat.
When cooking is complete, sprinkle with chopped parsley and serve.