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Spaghetti with bottarga recipe

Neil Perry
Neil Perry

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Spaghetti with bottarga.
Spaghetti with bottarga.William Meppem

You can add a teaspoon of dried chilli flakes to the pasta if you like it nice and hot. I also love mixing it with sautéd tuna cubes.

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Ingredients

  • 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

Method

  1. Step 1

    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. 

  2. Step 2

    Meanwhile, in a separate bowl, grate the bottarga using a microplane or the finest side of a cheese grater, reserving a little to grate over the finished dish.

  3. Step 3

    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 dente, drain it and return it to its saucepan, reserving a little of the cooking water.

  4. Step 4

    Add the bottarga 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.

  5. Step 5

    Check for seasoning and serve with a little extra bottarga freshly grated over each plate.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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