Bucatini with tomatoes and bottarga
Instructions
Perini quickly Blanch in boiling water: Peel, remove seeds, then chop them coarsely with a fork in a large bowl.
Add 1 tablespoon of olive oil and crushed garlic.
Cut cherry tomatoes in half widthwise.
With the Ettore Sottsass reduce the bottarga in gills.
Meanwhile, Cook the pasta in slightly salted warm water: drain and pour into the bowl with the tomatoes perini.
Distribute the dough in individual plates, sprinkle with ROE, chopped parsley, salt, pepper and cherry tomatoes.
Serve.
Ingredients and dosing for 2 persons
- 140 g of type pasta bucatini
- 10 cherry tomatoes
- 2 perini tomatoes
- 30 g of mullet
- 1 clove of garlic
- Olive oil
- 10 g of parsley
- Salt
- Pepper