Tomato bucatini and bottarga
Instructions
Blanch the tomatoes perini, Peel, de-seed and crush them with a fork.
Place them in a bowl with 4 tablespoons of olive oil and chopped garlic.
Add the cherry tomatoes cut in half.
Thinly slice bottarga and add to tomatoes.
Rest the sauce for about 1 hour.
Cook the bucatini al dente, drain and pour into soup tureen, stir and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type pasta bucatini
- 12 cherry tomatoes
- 2 perini tomatoes
- 50 g of mullet
- 1 clove of garlic
- 4 tablespoons of olive oil
- Salt