Quick Cherry Tomato Bucatini with Bottarga: The Best Recipe
Ingredients
- 350 g Bucatini pasta
- 12 Cherry tomatoes
- 2 Plum tomatoes
- 50 g Bottarga
- 1 clove Garlic
- 4 tbsp. Olive oil
- Salt q.b.
Instructions
- Blanch the perini tomatoes, peel them, remove the seeds, and mash them with a fork.
- Place them in a soup bowl with 4 tablespoons of oil and the minced garlic.
- Add the cherry tomatoes cut in half.
- Finely slice the bottarga and combine it with the tomatoes.
- Let the dressing rest for about 1 hour.
- Cook bucatini al dente, drain and pour into soup pot, stir and serve immediately.
Notes
For an even fresher touch, add a few leaves of fresh basil to the dressing before serving. This will not only add a delicious aroma, but also a nice splash of color to your dish.