Bucatini con polpa di granchio e pomodorini

For a simple but elegant weeknight meal, try Giovanni Pilu's cherry tomato and crab bucatini, topped off with an umami-rich luxury sprinkling of bottarga.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• ⅓ cup (80 ml) extra virgin olive oil, plus extra to serve
• 1 garlic clove, thinly sliced
• 1 small red chilli, thinly sliced
• 24 cherry truss tomatoes
• 250 g raw crab meat
• 2 tbsp (40 ml) dry white vermouth
• 400 g bucatini
• 2 tbsp finely chopped flat-leaf parsley leaves
• Salt
• 50 g finely grated Pilu Bottarga di Muggine

Instructions

1. Heat the oil in a large frying pan over low heat. Add the garlic and chilli, and cook, stirring regularly, for 1 minute or until soft, but not coloured. Increase the heat to high, add the cherry truss tomatoes and cook, crushing gently with a wooden spoon, for 3 minutes.
2. Add the crab meat and cook, stirring gently, for 1 minute or until meat turns white. Add the vermouth and cook, stirring regularly, for 1 minute or until reduced slightly. Remove the pan from heat and set aside.
3. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to package instructions. Drain, reserving ½ cup (125 ml) pasta cooking water.
4. Return the pan with the crab to a low heat, add the drained pasta, parsley and 2 tbsp of the reserved pasta cooking water, and toss to gently coat the pasta in the sauce. Season to taste with salt. Divide the pasta between serving bowls, top with bottarga and drizzle with extra virgin olive oil to serve.

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Cook's Notes

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.

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