Pasta with Fish Roe

Method

1. Finely chop the mint leaves and set aside.
2. Heat a generous amount of olive oil in a pan. Add the garlic cloves and let them infuse the oil over medium heat.
3. Add the thinly sliced red onion and cook gently until softened, without browning.
4. Add the desalted capers and chili pepper, stirring to combine.
5. Separately, prepare the swordfish roe: remove the outer membrane and gently break up the roe with your fingers or a fork.
6. Add the roe to the pan with the onion mixture. Cook over low heat, stirring gently, until the roe begins to break down and release its flavor.
7. Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni until al dente (about 10 minutes).
8. Add a splash of white wine to the pan and let it evaporate.
9. Add a squeeze of lemon juice to deglaze and balance the richness.
10. Transfer the cooked pasta directly into the pan with the sauce, adding a little pasta water as needed to create a creamy emulsion.
11. Stir in the chopped mint and adjust salt if needed.
12. Serve immediately, garnished with extra mint if desired.