Italian
Spaghettino with Bottarga
by Cucina con Ruben · 548K subscribers on YouTube
A simple Sardinian-inspired pasta dish where bottarga (cured fish roe) is the star, paired with cherry tomatoes, garlic, chili, and lemon zest for a fresh, briny flavor.
- Difficulty
- easy
Ingredients
8 items- Extra Virgin Olive OilGenerous amount
- Garlic1 clove, sliced
- Parsleychopped
- Chili Pepperto taste
- Cherry Tomatoescut into small pieces
- Spaghettinipasta
- Bottarga di Mugginegrated
- Lemon Zestplenty, grated
Method
- Heat a generous amount of extra virgin olive oil in a pan. Add a sliced garlic clove, chopped parsley, and a chili pepper. Sauté gently to create the soffritto.
- Add cherry tomatoes cut into very small pieces and cook them briefly to release freshness.
- Boil the spaghettino pasta in salted water until al dente. When the pasta is halfway cooked, transfer it to the pan with the sauce, adding a little pasta cooking water as needed.
- Turn off the heat. Add the grated bottarga (mullet roe), finely chopped parsley, and plenty of lemon zest. Toss well.
- Finish with a drizzle of raw extra virgin olive oil and serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
