Bottarga Pasta Recipes

BOTTARGA PASTA

Steps:

• Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate.
• Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.
• Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet. Toss to coat. Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss. Transfer to a platter. Season with salt.
• Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Steps:

• Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
• Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
• While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
• Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
• Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.

PASTA WITH BOTTARGA

Steps:

• In a medium skillet, heat 2 tablespoons oil and the butter over medium heat until butter is foamy. Add breadcrumbs, season with salt and pepper, and cook, stirring, until breadcrumbs are golden brown; set aside.
• Bring a large pot of water to a boil, and add salt. Add bucatini, and cook until al dente according to package instructions.
• Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Add roasted garlic and sliced garlic. Cook, stirring, until garlic infuses oil. Use tongs to transfer pasta directly from the boiling water into the pan with the garlic and oil. Toss to combine.
• Transfer to a large platter. Sprinkle with toasted breadcrumbs. Use the large holes of a box grater to shave the bottarga over the pasta. Serve immediately sprinkled with grated cheese and accompanied by herb toasts.

BOTTARGA PASTA RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of well salted water to a boil.
• Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and golden, 5 to 6 minutes.
• Remove from heat and stir in the bottarga. Set aside.
• Meanwhile, cook the pasta according to package directions to al dente .
• Drain the pasta, reserving one cup of the pasta cooking water.
• Add the cooked pasta to the bottarga mixture to the skillet and toss to coat.
• Return the skillet to medium heat. Add some of the reserved pasta water, a splash at a time, if the pasta looks dry.
• Toss with half the parsley, the lemon zest, and juice.
• Transfer to a serving platter or individual plates and garnish with the remaining parsley. Serve immediately.

SPAGHETTI AGLIO, OLIO, E PEPERONCINO CON BOTTARGA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in a large skillet or wok over medium heat.
• Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
• Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
• Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.