Bucatini with Bottarga, Pistachio & Blistered Tomatoes Recipe1 box bucatini
5 tbs extra virgin olive oil
1 pint grape tomatoes, halved
2 tbs pistachios, roughly chopped
4 tbs mullet bottarga, grated
Sea salt and black pepper, to taste 1. Place a pot of water to boil
2. Meanwhile, in a hot skillet sauté the tomatoes with pistachios and half of the olive oil, season with salt and pepper.
3. Cook pasta following directions. Meanwhile, in a bowl combine remaining olive oil, 3 tbs of bottarga and a pinch of black pepper. Add half a cup of pasta cooking liquid and stir with a whisk until emulsified.
4. Drain pasta, toss with bottarga mixture and tomatoes in the bowl. Serve with remaining bottarga sprinkled on top.