Pasta with cherry tomatoes and bottarga is a quick recipe that can be prepared in the Christmas period as well as in the summer. The best Italian bottarga is produced in Sicily, Calabria, Sardinia and Tuscany and my advice is, if you can, to choose one of these regions for the origin of your raw material.
Fresh tomatoes, in this case, a poker of Sicilian cherry tomatoes, garlic, oil, parsley and a sprinkling of bottarga to bring to the table a tasty dish that is prepared in just 20 minutes but that will captivate you;) I published in this period the pasta with bottarga because usually in the Christmas baskets that you have as a gift, you often find a jar of this powder and you never know how to use it, here is a way;) I leave you to the recipe and I wish you a happy Sunday full of love: *
How to make pasta with cherry tomatoes and bottarga
Spaghetti with bottarga and cherry tomatoes
A normal spaghetti meal or something very special? A little bit of both! This is how the recipe for spaghetti with bottarga and cherry tomatoes was born. A very simple first course but which requires the presence of a very noble ingredient, precisely the bottarga. I used the powdered one but if you have the possibility to grate the fresh one, well don't miss the opportunity! A very easy recipe that will make your improvised spaghetti or the quick one really special to surprise friends who come to you after work for dinner. I bet you will also fall in love with spaghetti with bottarga and cherry tomatoes, so you just have to prepare them and let me know what you think!
Let's start preparing the cherry tomatoes, wash them well and cut them into small pieces, in 4 parts will be fine, the cherry tomatoes are very small.
Peel a clove of garlic and mash it.
Add a drizzle of extra virgin olive oil in a large pan, turn on the heat, and let it heat up. Once the oil has heated up, add the clove of garlic and let it brown.
Add the previously cut cherry tomatoes, the salt and leave in the pan until softened.
Put the water for the pasta and start boiling it.
For this recipe I usually use linguine or spaghetti, but this time I tried to make it with spaghetti alla chitarra.
When the tomatoes have softened, turn off the heat and add a little bottarga to the pan and mix with the tomatoes.
Drain the pasta and add it to the pan, sauté for a while and mix with the tomatoes and the bottarga and add more bottarga.
Whims and whims. by lauretta
Summer has really broken out and the heat is no exception. therefore green light for cold dishes that can also be prepared in advance and that make us spend little time in front of the stove!
Today I propose this delicious recipe that I had seen on the blog of the talented Lisa from Rossomelograno and that we enjoyed at home for all the scents and flavors of the summer that it releases. try it too and you will give me confirmation !!
Very easy and quick to prepare, here's what you need:
320 gr short pasta (I used orecchiette, in the original it suggested cavatelli)
800 gr cherry tomatoes
40 gr pine nuts
1 tsp brown sugar
1 clove garlic
grated bottarga to taste
basil / extra virgin olive oil / salt / pepper
In a pan with oil and crushed garlic, sauté the halved cherry tomatoes. Add the pine nuts.
Salt and add the brown sugar and cook over high heat for a couple of minutes, caramelizing the tomatoes,
Turn off the heat and add the lemon zest, basil and oregano.
Meanwhile, boil the pasta and toss in the sauce adding the bottarga.
Pasta with anchovies and bottarga
A easy first course of fish to prepare (especially if you find anchovies already clean) and really tasty. Spaghetti, fresh anchovies, bottarga And Cherry tomatoes, four ingredients to which a crunchy panure is added. A recipe to be consumed in company with taste and good humor!
- 320 g of spaghetti
- 350 g of fresh anchovies
- 50 g of tuna bottarga
- molica of bread
- peel of 1 lemon
- extra virgin olive oil
- 15 datterini tomatoes
The recipe for this first fish dish offers a variant of the more traditional pasta with sardines, spaghetti with anchovies and bottarga combine are a delicious and valid alternative. When you say a easy recipe, rapid And very good!
If you don't find anchovies that are already clean, you will have to do it yourself, it's not complex deleted to the head, the entrails and the fishbone. To cook the anchovies in the oven it is good to try to keep the fish intact, make sure that by cleaning it it does not divide, in this case it should be divided instead as in the pasta it is better that the fillet is single.
In the meantime, make sure you buy some very fresh anchovies and remember that anchovies are more slender and tapered than sardines and have a 'pout' compared to sardines, that is, they have their mouth turned downwards. In the recipe for sardines in saor you will find the description of the sardines and some indications on how to choose fresh fish.
Pan with oil
how good !! i think i will try it soon !! Good weekend.
this pasta is very good! with the addition of bottarga it is certainly much tastier.
in an hour there would be just fine!
what a perfume and what a taste. good!
Who knows how good. A nice plate of tasty pasta !!
Very good. How much I like it, flavors, colors, aromas !!
Congratulations and good evening!
So good? I have not made them for a long time, I have to fix it, thanks for the idea Hello hello
Good this first colorful! What a good look!
But how good is this recipe. Good evening Laura
It often happens to me to have the echo in the fridge, but it's nice to be able to create beautiful dishes even with little.
Hi good evening.
I was looking for a recipe where the bottarga appeared and here it is! thanks and good weekend.
To prepare the spaghetti with all & rsquoolio cherry tomatoes and tuna bottarga take a non-stick pan that is not too wide and put plenty of oil. It will have to season your pasta well so be generous or the pasta will be dry.
Cut the cherry tomatoes and the garlic clove in half, after removing the bitter soul, heat the garlic and add the cherry tomatoes and the garlic together. Salt, pepper and sauté for a few minutes. The cherry tomatoes must remain firm enough. Remove the garlic and set aside.
Put a high pot with the water on the heat and, once it has boiled, add the coarse salt and dip the spaghetti. Once cooked, drain them well and sauté them in the all & rsquoolio sauce and serve.
Take your tuna bottarga baffle, peel it and cut it in half. Grate a good amount for each dish and, if desired, cut a few thin slices to add as decoration. If you use bottarga powder, take two or three teaspoons per dish.
Your dish with all the flavor of the sea is ready. Serve on the table while still hot.
Alternatively, you can prepare spaghetti with clams or spaghetti with seafood.
Pasta alla bottarga, for a dinner with friends
Last night, on the occasion of our first wedding anniversary, I had a dinner to which I invited, in addition to my parents, who came directly from Messina, my Australian cousin, Kate, who has been in Italy for a couple of weeks, and other friends: Simone Lo Porto, brave and wandering singer-songwriter, just returned from his last trip to France & ndash where he stayed for two months with his camper and his guitar -, and Peppe, a dear friend of ours who lives in the Riviera dei Ciclopi, between Capo Mulini and Acitrezza, with its boat and its sea.
Around nine, we were all already at the table. Could I ever give up cooking one of my first fast? Absolutely not. The dinner was based on fish. Giovanni loves grilling, so we took the opportunity to make one.
We ate with gusto, drank some excellent wine and sang and played & ndash to the delight of the neighbors & ndash until midnight.
But it's not about our home party that I want to talk to you about. Rather, I would like to tell you how to prepare a variant of the classic bottarga pasta: the one with fresh tomatoes, just seared. Ch & eacute with tuna, the sour taste of tomato goes very well.
Pasta with cherry tomatoes and bottarga - Recipes
It was a long absence but I came back. Things change, sometimes they evolve, grow and make you grow. Other times they crash, stop and are no longer the same. But I try to be stronger than the difficulties, despite the thousand and thousand disappointments that I am collecting I go on. It is amazing how much evidence that life places on your path overcomes an obstacle and a few meters away you find another. I lost the desire to cook for quite some time, in truth I lost the desire to do everything (the only thing that has not passed me is the appetite and it is not a good thing). I'm afraid that with all this accumulated nervousness I will want to eat immeasurably, I sincerely hope that does not happen. I hope to recover energy, serenity and naturalness as soon as possible
I HAVE IT, I HAVE IT, I MISS IT.
250g Delverde giant conchiglioni
Fresh bottarga to taste
10 dried tomatoes
IN THE MIDDLE OF WORK.
The magic of the dish is hidden in simplicity! Melt the butter in a large pan, fry half an onion and a clove of "poached" garlic. In the meantime, heat a saucepan of water without bringing it to a boil, turn off the heat, add two tablespoons of white vinegar and dip the dried tomatoes until they are softened. Cook the pasta al dente but be careful when adding salt to the water. When the sauce is ready, grate the bottarga and chop the dried tomatoes, add a ladleful of pasta water and cook for another 5 minutes (if necessary, add a little more butter). Drain the pasta and toss in the pan, grate more bottarga. Sauté and sprinkle with salted ricotta.
YOU CAN HAVE FUN EATING.
As for the best ricotta it would be the Sicilian baked one. The seasoned cacioricotta is also excellent.
Spaghetti with bottarga
The spaghetti with tuna bottarga and cherry tomatoes are a very simple and quick first course, which is prepared in a few minutes and brings color, taste and joy to the table, with the simplicity of a few carefully selected ingredients, perfect for recreating a corner with a taste of the sea even on our tables, at any time of the year.
Spaghetti with bottarga in its simplicity of preparation is also a highly sought-after first course, of which the true connoisseurs of this product are really greedy. Despite the simplicity of preparation of this dish, which makes it comparable with a classic dish of pasta with tuna , thanks to the refinement of bottarga, an ingredient that determines its flavor, this recipe quickly becomes a great masterpiece. There bottarga is a very valuable food that is obtained from mullet or tuna roe, which are salted and dried. The substantial difference between mullet bottarga and tuna bottarga it basically consists of color and flavor, the former more delicate and diffused, the latter darker and stronger in flavor. Bottarga is mainly produced in Sardinia, this is why if you go for a walk in the Cagliari markets you will surely be enchanted by the stalls that offer a rich presentation. Although it is considered a small culinary "luxury" it must be said that the quantity needed to obtain an excellent dish is really small, especially if it is of excellent quality and its intense flavor, so that with a very low price you will get a really tasty dish that I invite you to try.