WEEKDAYS 1e|12c|p

Spaghettini with Bottarga and Chiles

Mario Batali
Servings: 4
1 to 30 min

Give your dinner an extra kick with this spicy pasta dish.

  • Ingredients
  • step-by-step directions
Spaghettini with Bottarga and Chiles
  • 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
  • Bring 6 quarts of water to a boil and add 2 tablespoons salt.
  • 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. 
  • Add the tomatoes and tomato sauce and bring to a simmer.
  • 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.
rate this recipe

Latest Recipes