I very rarely cook pasta for myself because I am permanently on a diet. Still, I can’t resist making myself a bowl whenever I have bottarga in my fridge. And recently, I got some in Istanbul, but then I forgot it in my mother’s refrigerator in Lebanon — I went to visit her before returning to London. Luckily, I went back to Beirut a month later and this time, I made sure to recuperate my bottarga. Because it was waxed, it was still fine. So, today I decided to hell with the diet and I made myself a big bowl of pasta con bottarga. I had no spaghetti, so, made do with penne which is not ideal. Still good though. Very simple and very quick. All I did was peel the bottarga and slice it. The slices should really be thinner but I thought the penne needed thicker slices.
Then I boiled the pasta (adding plenty of salt to the water so that I didn’t need to salt it afterward) until al dente (I always do one minute less than the packet says), tossed it with a generous amount of olive oil (back on the diet tomorrow), added the bottarga, tossed a little more and enjoyed. A perfect, fast lunch.
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