Spaghetti with bottarga (tuna roe)

Spaghetti with bottarga (tuna roe)

  • Difficulty:
    easy
  • Preparation:
    10 minutes
  • Cooking:
    10 minutes

INGREDIENTS (SERVES 4)

  • 400 g spaghetti
  • 20 g tuna roe
  • 1 garlic clove
  • 1 small bunch flat-leaf parsley
  • P.D.O. Sardegna oil

PREPARATION

Boil the spaghetti in a large pot with plenty of salted water.
Meanwhile, grate a generous amount of tuna roe.
Peel two cloves of garlic, cut them in half and remove the inner green shoot.
Coarsely chop the garlic and place it in a serving bowl.
Squash the garlic with a fork against the inside of the bowl, add 4 tablespoons of olive oil and the grated tuna roe.
Mix everything together with a wooden spoon.
Once you’ve drained the spaghetti, pour them into the bowl, grate the remaining tuna roe, add the chopped parsley, drizzle with P.D.O. Sardegna oil, toss and serve.

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest