Pasta with Bottarga
A quick and elegant Italian pasta dish made with olive oil, garlic, and umami-rich bottarga. Ready in just 15 minutes, it’s perfect for a simple yet refined meal.
Servings: 2 people
Calories: 505kcal
Ingredients
- 6 oz Spaghetti
- 2 tablespoon Extra Virgin Olive Oil
- 1 clove Garlic lightly crushed or finely minced
- 2-3 tablespoon Bottarga (mullet or tuna) grated
- ½ teaspoon Red Pepper Flakes optional
- 1 tablespoon Fresh Parsley finely chopped
- Zest of ½ Lemon optional
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve about ½ cup (120 ml) of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Turn the heat to low and add the garlic. Sauté gently for a few minutes until fragrant but not browned. Turn off the heat and add the red pepper flakes if using and half of the grated bottarga.
- Add the cooked pasta to the skillet with a splash of reserved pasta water. Toss well to coat the pasta in the oil.
- Add the remaining grated bottarga, parsley, and lemon zest (if using). Toss again until evenly combined. Serve immediately.
Notes
- Use high-quality bottarga for the best flavor. Sardinian mullet bottarga is milder, while Sicilian tuna bottarga is bolder.
- Don’t overheat the bottarga—it should gently warm in the pasta, not cook.
- A good drizzle of extra virgin olive oil at the end enhances the richness of the dish.
Nutrition
Calories: 505kcal | Carbohydrates: 65g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 370mg | Potassium: 217mg | Fiber: 3g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
