This pasta dish is made with an uncommon ingredient, that is added only at the end and gives it a strong and appealing taste: let’s try with Deb the pasta with bottarga and tomatoes!
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Today we’ll be preparing an easy first course, with a strong and appealing taste: the pasta with bottarga and tomatoes. Let’s see how to do! We’ll need:
• 14 oz (400 g) of small shell-shaped pasta
• 14 oz (400 g) of cherry tomatoes
• ½ oz (15 g) of bottarga (or dried mullet roe)
• 12 basil leaves • 1 spring onion / 2 cloves of garlic
• 4 tbsp of extra virgin olive oil
• salt to taste
• black pepper to taste
First of all, boil the pasta in plenty of salted boiling water; wash the tomatoes and cut into quarters; clean the spring onion and cut into thin slices.
Put the olive oil in a non-stick pan, add the spring onion and the crushed garlic; cook until soft on a low flame.
Add the tomatoes and cook on a medium flame for a few minutes, until slightly softened. Now salt, stir and turn off the heat. Add the roughly chopped basil leaves, and pepper to taste. Drain the pasta, add to the sauce and toss for a few seconds. Then add the dried mullet roe and mix with the other ingredients. Garnish with fresh basil leaves.
Here is our pasta with bottarga and tomatoes… good, easy and quick!