Pasta with Bottarga and Tomatoes Recipe Video
Ingredients
| Shell pasta | 400 Gram | |
| Cherry tomatoes | 400 Gram | |
| Bottarga | 15 Gram | |
| Basil leaves | 12 Small | |
| Spring onions | 1 Medium | |
| Garlic | 2 Clove (10 gm) | |
| Extra virgin olive oil | 4 Tablespoon | |
| Salt | To Taste | |
| Black pepper | To Taste |
Nutrition Facts
Serving size
Calories 1088 Calories from Fat 317
% Daily Value*
Total Fat 34 g52.2%
Saturated Fat 2.3 g11.3%
Trans Fat 0 g
Cholesterol 28 mg9.3%
Sodium 297.2 mg12.4%
Total Carbohydrates 157 g52.3%
Dietary Fiber 9.2 g36.6%
Sugars 13.6 g
Protein 29 g57.3%
Vitamin A 31.8% Vitamin C 63.8%
Calcium 6% Iron 22.8%
*Based on a 2000 Calorie diet
Directions
1. Boil the pasta in plenty of salted boiling water; wash the tomatoes and cut into quarters; clean the spring onion and cut into thin slices.
MAKING
2. Put the olive oil in a non-stick pan, add the spring onion and the crushed garlic; cook until soft on a low flame. Add the tomatoes and cook on a medium flame for a few minutes, until slightly softened.
3. Add salt, stir and turn off the heat. Add the roughly chopped basil leaves, and pepper to taste.
4. Drain the pasta, add to the sauce and toss for a few seconds. Then add the dried mullet roe and mix with the other ingredients.
5. Garnish with fresh basil leaves.
SERVING
6. Serve with Italian bread.
Chef
