Georgia Bateman’s Spaghetti wth Bottarga and Cherry Tomatoes
“For the uninitiated, Salumi’s bottarga has a texture similar to cured egg yolks or a firm pecorino cheese. This makes it ideal for grating, and perfect for pairing with pasta.” says Georgia Bateman of this no-fuss Spaghetti with Bottarga and Cherry Tomatoes recipe.
500g cherry tomatoes
3 garlic cloves, peeled and finely chopped
½ bunch parsley, finely chopped
Half fillet of Salumi bottarga, finely grated
500g good-quality dried spaghetti
Extra virgin olive oil
Sea salt and black pepper, to taste
Cook the spaghetti in a large pan of salted boiling water. Drain and return to the pan,
reserving a little of the cooking water.
Meanwhile, tear the cherry tomatoes in half and squeeze the juices into a bowl with
garlic, parsley and a few glugs of olive oil. Mix together and then gently cook over a
low heat for a few minutes.
Add the grated bottarga (saving a little to sprinkle on each dish before serving) to the
spaghetti and combine with a glug of olive oil and a little of the cooking water. Stir in
the warmed tomatoes and season to taste.
Divide between plates and grate over extra bottarga before serving.