This simple pasta dish is one of the best ways to showcase the unique concentrated flavour that bottarga, “the gold of the sea”, often adds. Food Safari Water
- 500 g spaghetti
- 50 g salt
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
- 1 garlic clove, finely sliced
- ½ bird’s eye chilli, finely sliced
- 8 very ripened cherry tomatoes, halved
- ½ bunch flat-leaf parsley including the tender stalks, finely chopped
- 50 g bottarga, skin removed, plus extra to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring a large saucepan of water to the boil. Add the salt, then add the pasta and cook for 2-3 minutes.
While the pasta is cooking, heat a large frying pan over medium-high heat. Add the oil, garlic and chilli and allow to sizzle for 10 seconds. Add the tomatoes and crush gently with the back of a spoon. Simmer for 1 minute, then add a little parsley before grating in three-quarters of the bottarga. Remove from the heat. Using tongs, remove the pasta from the water (it should be only half cooked at this point) and add a ladle of the pasta water to the pan. Shake the pan to emulsify and return to the heat. Continue to cook, shaking and stirring, over medium-high heat for 2-3 minutes or until the pasta is al dente. Add a little more of the pasta water if required to make a sauce.
Remove from the heat and stir through the remaining parsley and bottarga. Drizzle with extra olive oil and shake to emulsify once again. Serve with a little extra bottarga grated over the top.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Belinda So.