Pasta alla bottarga

Pasta alla bottarga

Pasta with sun-dried mullet roe

By
From
Spring in Sicily
Serves
4-6
Photographer
Simon Griffiths

I think it is important in certain dishes to balance the flavours. More is not necessarily always better, as is demonstrated in this recipe.

Ingredients

Quantity Ingredient
500g spaghetti
190ml virgin olive oil
10 anchovy fillets in oil, drained
50g fresh breadcrumbs
2 tablespoons baby capers in brine, drained
1/2 bunch flat-leaf parsley, chopped
1/2 bunch fresh mint, chopped
20 cherry tomatoes, halved
100g bottarga, membrane removed, shaved or very finely grated
salt and pepper

Method

  1. Boil the pasta in plenty of salted water. While the pasta is cooking, heat 2 tablespoons of the olive oil in a small frying pan. Add the anchovies and stir them around in the oil until they melt. Add the breadcrumbs, capers, parsley and mint and toss over the heat for about 2 minutes, taking care not to burn the breadcrumbs. Remove the pan from the heat.
  2. As soon as the pasta is cooked al dente, drain it, reserving about 1/2 cup of the cooking water. Tip the pasta into a warm serving dish and stir in the reserved water. Stir in the remaining olive oil then add the breadcrumb mixture, tomatoes and bottarga. Toss everything together gently, then taste and adjust the seasoning to your liking. Serve immediately.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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