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Barilla® Rotini with Bottarga, Garlic & Dried Pepper

di Academia Barilla

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Barilla® Rotini with Bottarga, Garlic & Dried Pepper
PREPARATION TIME
26 minutes

DIFFICULTY
Easy

TYPE
First course


TYPE OF RECIPE
Seafood


Ingredients for 8 people


1 box Barilla® Rotini
4 tablespoons extra virgin olive oil
3 ounces bottarga from mullet or tuna
one clove garlic
1 dried hot red pepper
salt to taste



Preparation 5 minutes preparation + 21 minutes cooking
1. Heat the olive oil in a pan over low heat

2. Add the peeled garlic and finely chopped pepper and cook for 2 minutes

3. Meanwhile, cook the pasta in a large pot of salted boiling water for the time indicated on the package

4. Drain the pasta, dress it with the sauce prepared as above and garnish with the grated bottarga

5. Serve immediately

6. Note: Bottarga, which is the dried egg sac of tuna, mullet and several other species of fish, is considered the "poor man's caviar" and in Italy is produced primarily in Tuscany, Sardinia and Sicily

7. It is sold whole or in powdered form