Guitar-Cut Pasta with Bottarga and Chiles: Maccheroni alla Chitarra

Name: Guitar-Cut Pasta with Bottarga and Chiles: Maccheroni alla Chitarra
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters bread crumbs; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 1 tongue bottarga (pressed red mullet roe) shaved or finely grated - or substitute any caviar; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 3 cloves garlic, thinly sliced; 4 garlic cloves, thinly sliced; 4 servings Kosher salt; 59 milliliters extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 1 Spanish onion, cut into 1/4-inch dice; 1 teaspoon crushed red pepper flakes; 454 grams Roma tomatoes; 4 servings Salt and pepper; 1 teaspoon sugar; 454 grams maccheroni alla chitarra or spaghettini

Need a dairy free and pescatarian side dish? Guitar-Cut Pasta with Bottargan and Chiles: Maccheroni alla Chitarra could be a great recipe to try. This recipe serves 4. One serving contains 360 calories, 6g of protein, and 25g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, tomatoes, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

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Water

Salt

In a 12 to 14-inch saute pan, combine the olive oil, pepper flakes, and garlic and saute until the garlic is almost brown, about 5 minutes.

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Olive Oil

Garlic

Pepper

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Frying Pan

Add the tomatoes and tomato sauce and bring to a simmer.

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Tomato Sauce

Tomato

Cook the pasta according to the package directions, until tender yet al dente, about 6 minutes.

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Pasta

Drain the pasta and add it to tomato mixture. Toss over high heat one minute. Divide among 4 heated bowls, shave bottarga over each bowl, sprinkle with bread crumbs, and serve immediately.

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Breadcrumbs

Bottarga

Tomato

Pasta

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Bowl

Preheat oven to 200 degrees F.

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Oven

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 mixture.

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Tomato

Pepper

Seeds

Sugar

Salt

Cooking Oil

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Bowl

Place the tomatoes, cut side down, on a baking sheet lined with parchment paper and place in the oven. Cook for 2 hours, or until the tomatoes are very soft and have lost about half of their liquid.

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Tomato

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Baking Paper

Baking Sheet

Oven

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

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Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more.

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Carrot

Thyme

Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt, to taste.

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Hot Cereal