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Ingredients
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp crushed red pepper flakes
- 3 x garlic cloves thinly sliced
- 1 c. Oven-Roasted Tomatoes (listed below)
- 1/4 c. Basic Tomato Sauce (see recipe)
- 1 lb maccheroni alla chitarra (or possibly spaghettini)
- 1 x 'tongue' bottarga (pressed red mullet roe) shaved, or possibly finely grated (or possibly substitute any caviar)
- 1/4 c. bread crumbs
- 1 lb Roma tomatoes
- 1 tsp sugar
- 1 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Directions
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a 12 to 14-inch saute/fry pan, combine the extra virgin olive oil, pepper flakes, and garlic and saute/fry till the garlic is almost brown, about 5 min. Add in the tomatoes and tomato sauce and bring to a simmer.
- Cook the pasta according to the package directions, till tender yet al dente, about 6 min. Drain the pasta and add in it to tomato mix. Toss over high heat one minute. Divide among 4 heated bowls, shave bottarga over each bowl, sprinkle with bread crumbs, and serve immediately.
- Oven-Roasted Tomatoes: Preheat oven to 200 degrees.
- Cut the tomatoes in half lengthwise, squeeze out the seeds, and remove the membrane. In a small bowl, combine the sugar, oil, salt, and pepper and coat the tomatoes with mix.
- Place the tomatoes, cut-side down, on a baking sheet lined with parchment paper and place in the oven. Cook for 2 hrs, or possibly till the tomatoes are very soft and have lost about half of their liquid.
- This recipe yields 4 servings.
- Description: "(Maccheroni Alla Chitarra)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 65 | 56% |
| Total Fat 7.35g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 135mg | 6% |
| Potassium 318mg | 9% |
| Total Carbs 11.46g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.88g | 3% |
| Protein 2.14g | 3% |
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