25 minutes. Serves 6
3 tablespoons extra-virgin olive oil
3 garlic cloves, smashed and left whole
2 cups baby heirloom tomatoes, halved
1 pound spaghetti
1 ounce bottarga, grated (about 1 tablespoon per person), divided
Freshly ground black pepper
1. Bring a large pot of liberally salted water to a boil. In a large skillet, heat the oil and garlic over medium heat until hot. Remove the garlic and stir in the tomatoes. Remove the skillet from heat.
2. Cook the spaghetti al dente following the timing instructions on the package. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the tomato mixture in the skillet and heat over high heat. Drizzle over the cup of water along with half of the grated bottarga and several grinds of black pepper, stirring until the pasta absorbs the liquid, one to 2 minutes.
3. Remove from heat and serve at once, sprinkling over the rest of the bottarga.
Protein 12 grams
Carbohydrates 59 grams
Fiber 3 grams
Fat 9 grams
Saturated fat 2 grams
Cholesterol 17 mg
Sugar 3 grams
Sodium 58 mg
NOTE: Adapted from Nico Chessa, executive chef of Valentino in Santa Monica. He recommends serving the pasta with a glass of Vermentino di Sardegna. Bottarga is available at select gourmet markets.Copyright © 2015, Los Angeles Times