Spaghettini alla Chitarra with Bottarga

1. 1

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

2. 2

   In a cold 12 to 14-inch saute pan, combine the olive oil, chile, and garlic and slowly sweat over medium heat until the garlic is soft, about 3 minutes.

3. 3

   Add the sun-dried tomato, parsley, tomato sauce and 1 cup pasta cooking liquid and bring to a simmer.

4. 4

   Cook the pasta according to the package directions, until tender yet al dente, about 5 minutes.

5. 5

   Drain the pasta and add it to the tomato mixture.

6. 6

   Toss over high heat for 1 minute.

7. 7

   Divide the pasta evenly among 4 heated bowls.

8. 8

   Grate bottarga over each bowl like a dusting of cheese, sprinkle with bread crumbs, and serve immediately with a sprinkling of chili flakes and a drizzle of olive oil.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

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

14. 14

    Season with salt and serve.

15. 15

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

* Per serving · 4 servings · Values may vary.