Sunday, January 9, 2011

Spaghetti with dried tuna roe, the famous "Bottarga di tonno"


Do you know what the famous "Bottarga" is? And how do you cook it with pasta? "Bottarga di tonno" is basically the roe of the tuna, first dried and then grated. Here in Sicily having pasta with the tuna roe is a real deliciousness and is a very quick dish to prepare as well!

You will need: spaghetti - oil of olive - garlic - fresh parsley - bottarga di tonno (tuna roe) - red hot pepper.

Cook the spaghetti in plenty of boiling water, lightly salted, following the packet instructions, until "al dente". In the meantime in a sauce pan do the "soffritto" which means: put some extra virgin oil of olive and a clove of garlic until it becomes kind of golden brown colour. Chop the parsley and mix it in the oil. Add some boiling water from the spagnetti pan and finally a small piece of hot pepper.

When the spaghetti are ready drain them and mix them with the sauce made of oil and parsley. Then serve them sprinkled with abundant bottarga on top, just like in the picture.
It is a lovely pasta and very easy to cook. Enjoy!

3 comments:

  1. The picture is very attractive. Especially at 12 on Sunday... ;)

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  2. Thank you very much, and the taste is even better! :)

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