You can add a teaspoon of dried chilli flakes to the pasta if you like it nice and hot. I also love mixing it with sautéd tuna cubes.
250g soft,ripe cherry tomatoes
2 garlic cloves,peeled
large handful of flat-leaf parsley leaves
2 dried red chillies,crumbled
freshly ground black pepper
5 tbsp extra virgin olive oil
60g bottarga di muggine (grey mullet roe),from select delis
350g good-quality dried spaghetti
sea salt
Break the cherry tomatoes into small pieces,squeezing out the seeds,and put into a bowl. Finely chop the garlic with the parsley and add to the tomatoes. Season with the chilli and pepper,pour in 3 tablespoons of olive oil and stir to combine. Set aside for 30 minutes to let the flavours develop.
Meanwhile,in a separate bowl,grate the bottarga using a microplane or the finest side of a cheese grater,reserving a little to grate over the finished dish.
Bring a large pan of salted water to the boil,add the spaghetti,and while the pasta is cooking,warm the tomatoes in a separate pan. When the spaghetti is al dente,drain it and return it to its saucepan,reserving a little of the cooking water.
Add the bottarga and 2 tablespoons of olive oil and toss,making sure to coat each strand,then stir in the tomatoes. If the sauce is too thick,add a further drizzle of olive oil and a little of the reserved cooking water.
Check for seasoning and serve with a little extra bottarga freshly grated over each plate.
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