Pasta with tuna anchovies and bottarga

Name: Pasta with tuna anchovies and bottarga
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Linguine pasta 11.25 oz; Tuna in oil 7.5 oz; Extra virgin olive oil 2 tbsp; Anchovies in oil 5 fillets 0.7 oz; Mullet Bottarga 0.563 oz; Garlic 2 cloves; Tomato purée 1 ¼ cup; Fine salt to taste; Black pepper to taste; Parsley 1 sprig; Fresh chili pepper 1

513

Calories per serving

Lactose Free

Energy Kcal 513
Carbohydrates g 69
of which sugars g 4.7
Protein g 25.8
Fats g 14.9
of which saturated fat g 2.53
Fiber g 3.5
Cholesterol mg 58
Sodium mg 554

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4 persone
Cost: Average

PRESENTATION

Do you want to turn a typical last-minute dinner dish into an unforgettable sensory experience? Here's our proposal: pasta with tuna, anchovies, and bottarga. For this recipe, we've 'fished' some special ingredients for you that encapsulate all the flavor of the sea thanks to their preservation, making fish preparation easy and quick! We're talking about traditional oil-packed preserves: tuna that maintains its tender meat and anchovies, small fillets that release a surprisingly strong flavor when cooked. But we didn't stop there; we also chose one of the most prized dried products: bottarga, an aromatic and flavorful mullet roe, a taste concentrate with an amber hue that alone can enhance even the simplest dish! Known as the caviar of the Mediterranean, bottarga will give a sophisticated touch to the pasta with tuna, anchovies, and bottarga, imparting its typical intense aroma.

Discover also how to prepare spaghetti with bottarga.

INGREDIENTS: Linguine pasta 11.25 oz (320 g); Tuna in oil 7.5 oz (210 g); Extra virgin olive oil 2 tbsp (30 g); Anchovies in oil 0.7 oz (20 g) - 5 fillets; Mullet Bottarga 0.563 oz (16 g); Garlic 2 cloves; Tomato purée 1 ¼ cup (300 g); Fine salt to taste; Black pepper to taste; Parsley 1 sprig; Fresh chili pepper 1

Preparation

How to prepare Pasta with tuna anchovies and bottarga

To make the pasta with tuna, anchovies, and bottarga, start by washing and chopping the fresh parsley 1, then take the tuna, drain it with a sieve to remove excess oil 2, then transfer it to a bowl and flake it with a fork 3.

In a large pan, heat a drizzle of olive oil with the garlic 4, when the oil is flavored, remove the garlic cloves 5, add the anchovy fillets and deglaze with a ladle of broth (or hot water)6.

Let the anchovies melt to create a flavorful base 7, now season with fresh chili pepper cut into strips 8. Add the tuna 9

and the tomato puree 10. Cook over moderate heat for about 15 minutes, then season with chopped parsley 11. In the meantime, bring a pot of salted water to a boil and cook the bavette for the time indicated on the package 12.

Drain the pasta and pour it directly into the pan with the sauce 13, as a final touch, season with a sprinkle of grated bottarga 14, toss the pasta in the pan for a few moments. Serve the pasta with tuna, anchovies, and bottarga piping hot 15.

Storage

It is preferable to consume the pasta with tuna, anchovies, and bottarga immediately. Freezing is not recommended.

Advice

For a total white version, you can omit the tomato sauce. Conversely, for those who love fresh sauces, we recommend a cherry tomato sauce for an irresistible taste!

For the translation of some texts, artificial intelligence tools may have been used.