Sicilian Spaghetti with tuna roe

200 grams of spaghetti
1 clove of garlic
2 teaspoons of tuna roe
1 teaspoon extra virgin olive oil
chili pepper


While the spaghetti is cooking in plenty of salted water, finely chop the garlic clove and add the chilli without seeds.
In a pan, pour the oil, the garlic and the chilli pepper and cook for a few minutes, until the garlic has turned golden.
Drain the pasta al dente and sauté it in the pan, pouring and mixing at the same time about a teaspoon of bottarga.
Serve the spaghetti by sprinkling 1 teaspoon of bottarga on the pasta.


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