Spaghetti with cherry tomatoes and bottarga
4 servings
35 minutes
Spaghetti with cherry tomatoes and bottarga is an elegant combination of Mediterranean flavors from sunny Greece. This dish combines tender, sweet cherry tomatoes, aromatic spices, and savory bottarga—dried mullet roe that adds a sea depth to the taste. The secret to its richness lies in the roasted tomatoes infused with garlic, basil, and saffron aroma. Olive oil gives a velvety texture, while the slight heat of red pepper highlights the balance of flavors. Served with a couple of drops of oil and thin slices of bottarga, this dish transforms into a gastronomic masterpiece suitable for festive occasions or enjoying in a cozy setting. It pairs perfectly with white wine and fresh salad, emphasizing the sophistication and simplicity of Greek cuisine.
1
Fry the tomatoes in a non-stick pan with a lid without oil for 1 minute.
- Cherry tomatoes: 200 g
2
Add a little olive oil and sauté covered for another minute.
- Extra virgin olive oil: 100 ml
3
Remove the pan from the heat, let the tomatoes cool, and then peel the skin off.
- Cherry tomatoes: 200 g
4
While the tomatoes cool, heat olive oil in a shallow pot and add garlic, basil, saffron, and red pepper. Stir and add the tomatoes. Add salt and pepper.
- Extra virgin olive oil: 100 ml
- Finely chopped garlic: 1 clove
- Chopped basil leaves: 2 tablespoons
- Saffron: 8 pieces
- Ground red pepper: pinch
- Salt: to taste
5
Add boiled spaghetti to the tomatoes, quickly mix to distribute the sauce throughout the dish, and check if the seasoning is sufficient.
- Spaghetti: 280 g
6
Serve the spaghetti on large plates, drizzled with a few drops of olive oil and topped with thin slices of bottarga.
- Extra virgin olive oil: 100 ml
- Bottarga: 100 g
