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Collection: Pasta, Noodles
Recipe By: Tocco
#Pasta alla Bottarga
Ingredients
- 3 Tbsp Olive oil
- Bread crumbs browned in olive oil
- 1 Shallot or spring onion
- 1 clove Garlic
- Handful Cherry tomatoes
- 1/4 cup Chopped Parsley
- 2 Tbsp grated Bottarga
- Salt and pepper
- 120 g Pasta (60g per person appetizer size)
- Water (at least 2 liters with 8g per liter sea salt)
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Directions
- Boil water. Add salt and pasta. When back to boil reduce heat to 190 to 200 deg F
- Heat olive oil in pan medium heat. Add garlic and shallot. Cook till shallots are soft and garlic is browned slightly.
- Add halved cherry tomatoes and cook till softened. Add some pasta water to keep from burning after a while.
- Add 1 Tbsp grated bottarga per 60g pasta
- When pasta is a few minutes before done add to pan and mix.
- Add pasta water to create creme and finish the pasta
- Plate and top with more bottarga and bread crumbs
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