Recipe - Spaghetti alla Bottarga



(for 4 people)

500 g spaghetti

50 g salt

60 ml (¼ cup) extra-virgin olive oil, plus extra to serve1 

garlic clove, finely sliced

½ bird’s eye chilli, finely sliced

8 very ripened cherry tomatoes, halved

a pinch fennel pollen

50 g bottarga, skin removed, plus extra to serve




Bring a large saucepan of water to the boil. Add the salt, then add the pasta and cookfor 2-3 minutes.

While the pasta is cooking, heat a large frying pan over medium-high heat. Add the oil,garlic and chilli and allow to sizzle for 10 seconds.

Add the tomatoes and crush gently with the back of a spoon. Simmer for 1 minute, then add a little fennel pollen before grating in three-quarters of the bottarga.

Remove from the heat. Using tongs, remove the pasta from the water (it should be only half cooked at this point) and add a ladle of the pasta water to the pan. Shake the pan to emulsify and return to the heat. Continue to cook, shaking and stirring, over medium-high heat for 2-3 minutes or until the pasta is aldente. Add a little more of the pasta water if required to make a sauce.

Remove from the heat and stir through some more fennel pollen and bottarga. Drizzle with extra olive oil and shake to emulsify once again. 

Serve with a little extra bottarga grated over the top.