Bottarga pasta recipe

Bottarga pasta recipe

Bottarga pasta recipe
nutritional information (per serving)

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nutritional information
Servings: 4
amount per serving
% Daily Value*
Saturated Fat 3g14%
69 mg23%
348 mg15%
dietary fiber 6g21%
total sugar 8g
Vitamin C 118 mg592%
Calcium 84 mg6%
iron 4 mg23%
Potassium 479 mg10%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

If you're unfamiliar with bottarga, this is a new and exciting recipe to add to your repertoire. Bottarga is fish roe that is salted and then pressed and dried, essentially a curing process. It makes bottarga a deliciously savory ingredient, salty and full of umami flavor. In this dish, it adds a deliciously salty flavor to fresh pasta, parsley, garlic, red pepper flakes and lemon.

Although bottarga can be expensive to stock, you can usually find bottarga at specialty grocery stores or order it online. Buy this ingredient grated in small batches and add it to vegetables, salads, pasta, bagels, and even sprinkle on chowders and other soups.

This version of the pasta combines the salty, tangy flavor of bottarga with the tangy spiciness of red pepper flakes and lemon zest for a well-rounded and easy dish. Pair this pasta with a lean protein like grilled chicken or shrimp and a light green salad. You can add as much or as little red peppers as you like, or omit them altogether if you're not a fan of spices.

“Some of my favorite recipes are ones that are simple and have tons of flavor. I've never eaten bottarga before, but it really adds something special to the simple ingredients of this dish. If you're looking for a quick/easy recipe that's sure to impress, look no further.” –Kiana Rollins

  • Kosher salt

  • 1/3 Cup Extra virgin olive oil

  • 4 cloves Garliceasily crushed

  • 1/2 teaspoon red pepper flakes, or to taste

  • 1 tablespoon grated Roe, more to taste

  • 12 ounces dry or fresh pastalike spaghetti or linguine

  • 1/2 Cup finely chopped fresh Parsely

  • 1 Lemon, peeled and juiced

  1. Gather the ingredients.

    The spruce eats / Diana Chistruga

  2. Bring a large pot of well-salted water to a boil.

    The spruce eats / Diana Chistruga

  3. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and golden brown, 5 to 6 minutes.

    The spruce eats / Diana Chistruga

  4. Remove from the heat and stir in the bottarga. Put aside.

    The spruce eats / Diana Chistruga

  5. Meanwhile, cook the pasta al dente according to package directions.

    The spruce eats / Diana Chistruga

  6. Drain the pasta, reserving a cup of pasta cooking water.

    The spruce eats / Diana Chistruga

  7. Add the cooked pasta to the bottarga mixture in the pan and toss to combine.

    The spruce eats / Diana Chistruga

  8. Place the pan back on medium heat. If the noodles look dry, add a squirt of the reserved pasta water.

    The spruce eats / Diana Chistruga

  9. Mix in half the parsley, lemon zest and juice.

    The spruce eats / Diana Chistruga

  10. Place on a platter or individual plates and garnish with the remaining parsley. Serve immediately.

    The spruce eats / Diana Chistruga

How to store it

This pasta dish is best served and eaten right after cooking. If you have leftovers, you can store them in an airtight container for up to five days. Heat the noodles in the microwave until heated through, or on the stovetop in a saucepan with about 1/4 cup water or broth.

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