Chickpea Fusilli With Tomato And Tuna Bottarga

Method

1. Peel the celery stalks to remove tough fibers, then cut them into small dice.
2. Thinly slice the garlic cloves and the spring onion.
3. Add cold extra virgin olive oil to a pan. Add the garlic, spring onion, celery, and chili pepper. Gently sauté without browning.
4. Add a few fresh basil leaves to the pan.
5. After a few minutes, pour in the peeled datterini tomatoes. Rinse the tomato can with a little water and add that too. Let the sauce cook.
6. Remove the garlic cloves and the basil leaves from the sauce.
7. Meanwhile, bring a pot of water to a boil (no salt) and cook the chickpea fusilli for about 4-5 minutes (they will finish cooking in the sauce).
8. Using a slotted spoon, transfer the pasta directly into the sauce along with some pasta water.
9. Add thinly sliced tuna bottarga. Toss and mix well.
10. Garnish with fresh basil and a pinch of chili. Serve immediately.