Pasta with Bottarga
Bottarga is made from mullet roe and, like fish roe in general, it scores points with vitamin B12. This B vitamin is also called cobalamin and we need it for the breakdown of fatty acids and healthy blood formation. Other important B vitamins from pasta with fish roe come from whole grain spaghetti.
You can get the fish roe for the pasta from a fishmonger or in an Italian supermarket. Bottarga in Sardinia is traditionally made from sea ash roe.
Ingredients
- Ingredients
- 8 small Plum tomato
- 1 bunch oregano
- 500 grams Spaghetti
- 1 garlic clove
- 4 Tbsps olive oil
- 100 milliliters dry white wine
- salt
- cracked peppers
- 200 grams grated Bottarga
Preparation steps
Rinse the tomatoes, halve, and cut out stems. Rinse the oregano, shake dry, pluck the leaves and finely chop, leaving some for garnish.
Boil the spaghetti in plenty of salted water, or until al dente.
Remove the garlic and finely chop. Heat oil on a pan until hot. Add the tomatoes and the chopped oregano for a couple minutes, then deglazing with the white wine. Simmer for about 2 minutes.
Mix in the spaghetti, seasoning with salt and pepper.