Sicilian tuna roe spaghetti
Member recipe

Sicilian tuna roe spaghetti

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Servings

Serves 2

The sunny sicilian taste into a classic spaghetti's dish.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 160g spaghetti
  • 100g asparagus
  • 10 cherry tomatoes, peeled
  • 15-20g sicilian bottarga di tonno (tuna roe, dried and salted), finely sliced or grated
  • salt and white ground pepper
  • extra-virgin olive oil

Method

    1. Clean the asparagus and cut them in small pieces.
    2. Heat 2 tbsp of oil in a large frying pan, add the asparagus. Cook over medium heat for 5 minutes, then add the cherry tomatoes and cook for a further 2 minutes, stirring. Season to taste (attention: the bottarga is quite salted).
    3. Cook the spaghetti in plenty of boiling water, lightly salted, following the packet instructions, until "al dente".
    4. Drain the spaghetti and stir into the asparagus sauce. Add some slices of bottarga and a pinch of ground pepper. Serve the spaghetti sprinkled with more bottarga.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips