Guitar-Cut Pasta with Bottarga and Chiles: Maccheroni alla Chitarra

1. 1

   Bring 6 quarts of water to a boil and add 2 tablespoons salt.

2. 2

   In a 12 to 14-inch saute pan, combine the olive oil, pepper flakes, and garlic and saute until the garlic is almost brown, about 5 minutes.

3. 3

   Add the tomatoes and tomato sauce and bring to a simmer.

4. 4

   Cook the pasta according to the package directions, until tender yet al dente, about 6 minutes.

5. 5

   Drain the pasta and add it to tomato mixture.

6. 6

   Toss over high heat one minute.

7. 7

   Divide among 4 heated bowls, shave bottarga over each bowl, sprinkle with bread crumbs, and serve immediately.

8. 8

   Preheat oven to 200 degrees F.

9. 9

   Cut the tomatoes in half lengthwise, squeeze out the seeds, and remove the membrane.

10. 10

    In a small bowl, combine the sugar, oil, salt, and pepper and coat the tomatoes with mixture.

11. 11

    Place the tomatoes, cut side down, on a baking sheet lined with parchment paper and place in the oven.

12. 12

    Cook for 2 hours, or until the tomatoes are very soft and have lost about half of their liquid.

13. 13

    In a 3-quart saucepan, heat the olive oil over medium heat.

14. 14

    Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

15. 15

    Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more.

16. 16

    Add the tomatoes and their juice and bring to a boil, stirring often.

17. 17

    Lower the heat and simmer until as thick as hot cereal, about 30 minutes.

18. 18

    Season with salt, to taste.

19. 19

    This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

No additional tips available.