Ingredients

The following ingredients have 4 Servings
  • 250g soft, ripe cherry tomatoes
  • 2 garlic cloves, peeled
  • large handful of flat-leaf parsley leaves
  • 2 dried red chillies, crumbled
  • freshly ground black pepper
  • 5 tbsp extra virgin olive oil
  • 60g bottarga di muggine (grey mullet roe), from select delis
  • 350g good-quality dried spaghetti
  • sea salt

Instruction

  • <p><b>1.</b> Break the cherry tomatoes into small pieces, squeezing out the seeds, and put into a bowl. Finely chop the garlic with the parsley and add to the tomatoes. Season with the chilli and pepper, pour in 3 tablespoons of olive oil and stir to combine. Set aside for 30 minutes to let the flavours develop.&nbsp;</p> <p><b>2. </b>Meanwhile, in a separate bowl, grate the&nbsp;bottarga&nbsp;using a&nbsp;microplane&nbsp;or the finest side of a cheese grater, reserving a little to grate over the finished dish.</p> <p><b>3.</b> Bring a large pan of salted water to the boil, add the spaghetti, and while the pasta is cooking, warm the tomatoes in a separate pan. When the spaghetti is al&nbsp;dente, drain it and return it to its saucepan, reserving a little of the cooking water.</p> <p><b>4.</b> Add the&nbsp;bottarga&nbsp;and 2 tablespoons of olive oil and toss, making sure to coat each strand, then stir in the tomatoes. If the sauce is too thick, add a further drizzle of olive oil and a little of the reserved cooking water.</p> <p><b>5.</b> Check for seasoning and serve with a little extra&nbsp;bottarga&nbsp;freshly grated over each plate.</p>