Linguine with Tomatoes and Bottarga
This recipe can use linguine, pappardelle, or any long pasta and is delicious with a variety of additions. It calls for black linguine, but we think it would be delicious with our Gentile pasta from Italy. We have simplified it to use the standout Bottarga slices from Trikalinos in Greece. This recipe was introduced to the Rogers Collection by Trikalinos!
INGREDIENTS (Serves 2)
- 200 grams Gentile Linguine or Gentile Papardelle
- 6 cherry tomatoes
- 16 thin slices of Trikalinos Bottarga, cut in julienne
- 1 crushed garlic clove
- Biolea Extra Virgin Olive Oil
- lime zest
- 1 spoonful chopped chives
- salt and pepper to taste
Boil the pasta according to the cooking time suggested on the package. In the meantime, saute garlic in a saucepan with extra virgin olive oil. When garlic turns golden, add cherry tomatoes and toss for two minutes. Add cooked pasta in the saucepan with a couple of tablespoons of water.
Stir for two minutes and sprinkle with chopped chives and lime zest, then add the bottarga and season with salt and pepper. Serve in two dishes and drizzle with more extra virgin olive oil.