Linguine With Cherry Tomatoes, Basil And Bottarga

1. 1

   Heat up 3 tablespoons of olive oil in a large pan, add the garlic and onion and cook for 5 min until they begin to soften.

2. 2

   Quarter the cherry tomatoes, throw them in the pan with the garlic and onion and cook for 10 mins, until soft but not melting.

3. 3

   Meanwhile, boil the linguine in heavily salted water (as salty as the sea as they say in Italy).

4. 4

   Add 3 or 4 tablespoons of water from the boiling pasta in the pan with the tomato sauce, to keep it...saucy. Season with pepper (avoid salt as bottarga is quite salty).

5. 5

   Add the bottarga, mix and top with the pasta and basil. Sprinkle with the remaining 2 tablespoons of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.