Spaghettini alla Chitarra with Bottarga

Name: Spaghettini alla Chitarra with Bottarga
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters toasted bread crumbs; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely grated; 1 pinch Pinch chili flakes; 59 milliliters whole flat-leaf parsley leaves; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 3 garlic cloves, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 1 to 1 habanero chile, seeded and thinly sliced (use rubber gloves to seed and slice); 4 servings Kosher salt; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil, plus extra for drizzling; 1 Spanish onion, 1/4-inch dice; 4 servings Salt; 454 grams spaghettini (reserve 1 cup cooking liquid); 59 milliliters sun-dried tomatoes, cut in 1/2-inch pieces; 4 servings Bottarga, for grating

Spaghettini alla Chitarra with Bottargan is a dairy free recipe with 4 servings. One portion of this dish contains roughly 21g of protein, 23g of fat, and a total of 743 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have carrot, onion, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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

Ingredients you will need

Water

Salt

In a cold 12 to 14-inch saute pan, combine the olive oil, chile, and garlic and slowly sweat over medium heat until the garlic is soft, about 3 minutes.

Ingredients you will need

Olive Oil

Garlic

Chili Pepper

Equipment you will use

Frying Pan

Add the sun-dried tomato, parsley, tomato sauce and 1 cup pasta cooking liquid and bring to a simmer.

Ingredients you will need

Sun Dried Tomatoes

Tomato Sauce

Parsley

Pasta

Cook the pasta according to the package directions, until tender yet al dente, about 5 minutes.

Ingredients you will need

Pasta

Drain the pasta and add it to the tomato mixture. Toss over high heat for 1 minute. Divide the pasta evenly among 4 heated bowls. Grate bottarga over each bowl like a dusting of cheese, sprinkle with bread crumbs, and serve immediately with a sprinkling of chili flakes and a drizzle of olive oil.

Ingredients you will need

Breadcrumbs

Red Pepper Flakes

Olive Oil

Bottarga

Cheese

Tomato

Pasta

Equipment you will use

Bowl

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

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

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

Ingredients you will need

Garlic

Onion

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

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce