Sicilian tuna roe spaghetti
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Sicilian tuna roe spaghetti

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Serves 2

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

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  • 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


    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.

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