Ingredients for Pasta with Botargo Tuna Caviar

The Italian Pasta with Botargo Tuna Caviar Recipe

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 pastaspaghetti, 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
Ingredients for Pasta with Botargo Tuna Caviar

Ingredients for Pasta with Botargo Tuna Caviar

Recipe for Pasta with Botargo

    1. 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.
    2. Boil pasta in 5 glasses water. Don’t salt pasta because botargo is salty.
    3. Put the hot pasta into the frying-pan with garlic, add two ladles of water where it boiled and mix well.
    4. Serve at once, when in plate, sprinkle with chopped parsley and more botargo on top
Pasta with Botargo Tuna Caviar

Pasta with Botargo Tuna Caviar