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 some water in a pot and bring it to a boil. Meanwhile, in a pan, heat two tablespoons of oil with a crushed garlic clove.
Add coarse salt to the boiling water, but don't overdo it. Cook the spaghetti al dente.
When the pasta is a few minutes from being done, add 80g of Yellowfin tuna bottarga to the pan with the garlic and oil, stirring with a wooden spoon. Remove the garlic.
Drain the pasta al dente and transfer it to the pan with oil and bottarga. Add a tablespoon of cooking water and finish cooking.
Plate the dish and, if necessary, grate more red tuna bottarga directly onto the plate.
Serve and enjoy your meal!
Pan
Pot
Wooden spoon
Recommended pairing with a Sicilian wine like 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 |
