RomanItalian
Linguine with Tomatoes, Stracciatella and Bottarga
by Chef Max Mariola · 1.1M subscribers on YouTube
A creamy and delicate pasta dish featuring fresh marinda tomatoes, creamy stracciatella from Puglia, and savory mullet bottarga. Chef Max Mariola's recipe is quick and full of flavor.
- Difficulty
- medium
Ingredients
11 items- Spring OnionFresh spring onion, white and green parts
- GarlicFresh garlic clove
- Chili Pepper(optional) — Fresh chili pepper, grated
- Extra Virgin Olive OilHigh quality olive oil, such as Villa Magra
- 6 pcsPomodoro MarindaFresh marinda tomatoes, chopped
- Bottarga di MuggineMullet bottarga, grated
- StracciatellaStracciatella from Puglia, creamy
- LinguineArtisanal linguine from Gragnano, cooked al dente
- MarjoramFresh marjoram leaves
- SaltFor pasta water
- WaterWater for boiling pasta and adjusting sauce
Method
- Heat olive oil in a large pan. Add sliced spring onion and garlic; sauté gently until soft. Add a splash of water to prevent browning.
- Add the chopped fresh marinda tomatoes and a pinch of chili (if desired). Cook for about 2–3 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Cook the linguine until al dente, about 10 minutes (the pasta needs 15–16 minutes total, but remove it after 10 to finish in the sauce).
- Transfer the linguine to the pan with the tomatoes using tongs, adding a little pasta water. Continue cooking over medium heat, stirring, until the pasta absorbs the sauce and becomes creamy.
- Turn off the heat. Add the grated bottarga and the stracciatella, and gently mix until the stracciatella melts into a creamy sauce.
- Add fresh marjoram leaves and a drizzle of extra virgin olive oil. Serve immediately, finishing with extra grated bottarga and a few marjoram leaves.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
