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Mario Batali's Spaghettini with Bottarga and Chiles

Spaghettini Bottarga Chiles Mario
A pasta dish with a kick!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Give your dinner an extra kick with this spicy pasta dish.
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ingredients
  • 4 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Chili Flakes
  • 1 Jalapeño (Sliced Into Thin Rounds)
  • 3 Cloves Garlic (Thinly Sliced)
  • 1 cup Oven-Roasted Tomatoes
  • 1/4 cup Basic Tomato Sauce
  • 1 pound Spaghettini
  • 1 "Tongue" Bottarga (Pressed Red Mullet Roe) - Shaved or Finely Grated
  • 1/4 cup Dark Toasted Fat Boy Bread Crumbs
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons salt
    Bring 6 quarts of water to a boil and add 2 tablespoons salt.
  • 2
    4 tablespoon Extra Virgin Olive Oil
    1 teaspoon Chili Flakes
    1 Jalapeño (Sliced Into Thin Rounds)
    3 Cloves Garlic (Thinly Sliced)
    In a 12- to 14-inch saute pan, combine the olive oil, chili flakes, jalapenos and garlic and saute until the garlic is almost brown, about 5 minutes. 
  • 3
    1 cup Oven-Roasted Tomatoes
    1/4 cup Basic Tomato Sauce
    Add the tomatoes and tomato sauce and bring to a simmer.
  • 4
    1 pound Spaghettini
    1 "Tongue" Bottarga (Pressed Red Mullet Roe) - Shaved or Finely Grated
    1/4 cup Dark Toasted Fat Boy Bread Crumbs
    Olive Oil
    Cook the pasta according to the package directions, until tender yet al dente, about 6 minutes.  Drain the pasta and add it to tomato mixture.  Toss over high heat one minute.  Divide among 4 heated bowls, shave bottarga over each bowl, sprinkle with bread crumbs, drizzle with olive oil and serve immediately.
 
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