Farfalle with dried caviar and tomatoes
4 servings
15 minutes
Farfalle with dried caviar and tomatoes is a dish that combines the elegance of the Mediterranean with the nostalgia of northern seas. Its history traces back to Jewish cuisine, where pasta and seafood create a harmonious duet. Dried caviar from roach or salmon gives the dish a rich, salty flavor that is beautifully complemented by the sweetness of roasted cherry tomatoes and the aroma of thyme, tarragon, and parsley. A light touch of garlic and sweet onion makes the sauce's texture more delicate, while hints of black pepper and a pinch of sugar balance the taste. Farfalle perfectly absorbs the sauce, creating an impression of a journey between Astrakhan and the azure shores of the Mediterranean Sea.
1
Boil the pasta in a large amount of salted water until cooked.
- Farfalle pasta (butterflies): 500 g
- Salt: to taste
2
Sauté finely chopped sweet onion and garlic in olive oil until soft, but without losing their original flavor. Add halved cherry tomatoes and gently simmer until slightly softened, but still remain tomatoes. A pinch of black ground pepper, a pinch of thyme leaves, finely chopped parsley and tarragon leaves, a little salt, and a bit of sugar to give sweetness to the tomatoes.
- Olive oil: 50 ml
- Sweet red onion: 1 head
- Garlic: 4 cloves
- Cherry tomatoes: 500 g
- Ground black pepper: to taste
- Thyme: 3 stems
- Parsley: 20 g
- Tarragon: 10 g
- Salt: to taste
3
Mix everything with farfalle and sprinkle with grated dried caviar - of roach or flounder. Or salmon, it doesn't matter. And a dish appears that seems to be from Astrakhan, Murmansk, or the Danilovsky market in Moscow, but whose steps are licked by the waters of the Mediterranean Sea.
- Dried caviar: 100 g