This is the dish to make in the middle of the summer when heirloom tomatoes are everywhere. I can think of few more satisfying things to eat. Bottarga, considered the caviar of Sicily, is a delicacy made by drying tuna or mullet roe in the sun until it forms a dense, rust-colored block. Here, it’s shaved and tossed into the pasta, adding a deep oceany essence and salty-savory contrast to the sweet summer tomatoes.
I like to cook the noodles in the sauce for at least a few minutes. The pasta gets nicely glazed and coated with the sauce and the flavors have a chance to meld. Also, I have made this dish many times without the bottarga—it’s delicious both ways.
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Put a large pot of heavily salted water on to boil over high heat.
Step 3
Toss the breadcrumbs with 2 tablespoons olive oil, spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
Step 4
Heat a large sauté pan over high heat for 2 minutes. Pour in the remaining 1/4 cup olive oil, and add the rosemary and crumbled chiles. Let them sizzle in the oil a minute or so, and then add the sliced onion and thyme. Season with 1 teaspoon salt and some pepper. Turn the heat down to medium, and cook 3 minutes, stirring often. Stir in the garlic, and cook another 3 to 4 minutes, until the onion is translucent and starting to color slightly.
Step 5
Drop the pasta in the boiling water.
Step 6
Turn the heat under the onions back up to high, and add the tomatoes to the pan with 1 teaspoon salt and some freshly ground black pepper. Stir the tomatoes often, and cook about 8 minutes, until their juices are released and start to reduce.
Step 7
When the pasta is al dente, drain it and add it to the tomatoes. Toss well, add the butter, and cook 3 to 4 minutes, to reduce the juices so they coat the noodles well. Season with 1/2 teaspoon salt and taste. Add the basil, parsley, and half the bottarga to the pan, and toss to combine. Transfer to a large warm pasta bowl or platter. Shower the breadcrumbs over the pasta, and scatter the remaining bottarga shavings on top.
