Thick spaghetti with red tuna bottarga, a tasty and simple dish to prepare. The main ingredients are few but of high quality, such as red tuna bottarga and DOP extra virgin olive oil.
Put water in a pot and bring it to a boil. Meanwhile, in a pan, heat two tablespoons of oil with a crushed clove of garlic.
Add coarse salt to the boiling water, but not too much. Cook the thick spaghetti al dente.
When there are a few minutes left for the pasta to cook, add 80g of Yellowfin tuna bottarga to the pan with the garlic and oil, stirring with a wooden spoon. Remove the garlic.
Drain the al dente pasta and transfer it to the pan with oil and bottarga. Add a tablespoon of cooking water and finish cooking.
Plate the pasta and, if necessary, grate more red tuna bottarga directly onto the dish.
Serve and enjoy your meal!
Pan
Pot
Wooden spoon
Recommended pairing with a Sicilian wine such as Grillo or Zibibbo.
Italia, Sicilia
| Energy (kcal) | 571.37 |
| Carbohydrates (g) | 37.09 |
| of which Sugars (g) | 1.12 |
| Fat (g) | 43.49 |
| of which Saturates (g) | 6.41 |
| Protein (g) | 9.79 |
| Fiber (g) | 0.87 |
| Sale (g) | 0.12 |
