Botargo or bottarga is salty dried roe of tuna or grey mullet. It is a customary ingredient for dishes of the Sardinian and Sicilian cuisines. Other countries also grew to like dishes with botargo. It’s better to take long pasta – spaghetti, bavette, tagliatelle. As botargo melts, it coats the pasta like a thick tasty sauce with a strong flavor.
Ingredients for Pasta with Botargo
- 0.6 lb pasta, tagliatelle, troccoli or spaghetti
- 0.06 lb botargo(bottarga)
- 2-3 garlic cloves
- 1 tablespoon tomato paste
- parsley, olive oil
Recipe for Pasta with Botargo
- Pour 4 tablespoons olive oil into a frying-pan. Cut garlic finely, fry it, then add tomato paste and two thirds of botargo. Turn off the heat in a minute. We had minced botargo, if you get it in one piece, cut it into small pieces first.
- Boil pasta in 5 glasses water. Don’t salt pasta because botargo is salty.
- Put the hot pasta into the frying-pan with garlic, add two ladles of water where it boiled and mix well.
- Serve at once, when in plate, sprinkle with chopped parsley and more botargo on top