Spaghetti alla Bottarga with wasabi. A non-traditional but delicious take on the Italian classic.
Main Ingredient Fish, Pasta
Diet Dairy-Free, Low Sugar, Pescatarian
Boil the pasta according to the package directions in well salted water.
Put the cherry tomatoes onto a piece of foil, poking each tomato with a toothpick to prevent them from exploding. Put the tomatoes and foil on the upper oven rack and drizzle with olive oil and sprinkle with salt and pepper. Broil until the tomatoes have wrinkled up and the tops are lightly browned.
Slice a few thin slices off the bottarga and grate the rest into a small container. Grate the wasabi into a separate large bowl. Add 3 Tbs of olive oil to the wasabi along with the minced parsley and roasted tomatoes.
When the pasta is done, drain and toss with the olive oil mixture to coat. Sprinkle in the grated bottarga and toss to coat evenly. Salt and pepper to taste and serve with a few slices of bottarga on top.