Because an easy pasta recipe is always a good idea

Spaghetti Bottarga from Sardinia Enoteca Ristorante

serves four

Ingredients

8 Tbsp extra virgin olive oil
1 Tbsp crushed red pepper
2 cloves garlic, thinly sliced
1 lb spaghetti
1/2 c Italian parsley, finely chopped
6 oz bottarga, tuna or mullet
8 cherry tomatoes, halved
Zest of 2 lemons

Method

In an 12-to-14 inch sauté pan, heat olive oil, red pepper, cherry tomatoes, and garlic over low heat until just fragrant, about 2 minutes. Remove from heat. In a pot, bring 6 quarts of water to a boil, salted with 2 tablespoons of salt. Cook spaghetti according to package instructions until just al dente. Drain and pour into oil mixture. Add parsley and mix well over medium heat.

To serve: Serve in a warm bowl and top with shaved bottarga and lemon zest.

Sardinia Enoteca Ristorante is located at 1801 Purdy Avenue.

Happy dining!

By Jennifer Agress | Miami Editor