Spaghetti with bottarga and tomatoes, a tasty dish and very easy to prepare. You can use the bottarga powder or the bottarga coated in beeswax. You have also to choose between the tuna roe, which is cheaper and has a stronger flavor, and the mullet roe, with more delicate flavor but also more expensive.
Spaghetti with bottarga and tomatoes
 Difficulty: easy |
 Prep time: 10 minutes |
 Cook: 30 minutes |
 Serves: 4 |
 Cost: medium |
Ingredients
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- 350 g spaghetti
- 30 g bottarga
- 1 bunch chives
- 300 g ripe tomatoes
- 80 g olive oil
- 2 tablespoons lemon juice
- salt, pepper
Instructions
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Spaghetti with bottarga and tomatoes takes a very short time to be prepared, so you can start preparing the sauce for seasoning the spaghetti when you put on the water to boil for the pasta.
Blanch the tomatoes in boiling water, drain, remove the skin, seeds and cut the flesh into cubes.
Put in a bowl the lemon juice, a pinch of salt and pepper and beat lightly with a fork.
Add the olive oil and beat well to emulsify the sauce.
Bring to boiling salted water and cook the spaghetti.
Drain the pasta and season with half of the oil and lemon sauce that you have prepared.
Season the pieces of tomato sauce with the remaining oil and lemon sauce and add to the pasta.
Mix and serve spaghetti with bottarga and tomatoes sprinkled with chives, washed and shredded, and with bottarga, finely grated , or bottarga powder.
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