Bucatini with tuna bottarga and oregano is a simple main course with an extraordinary aroma.
I tasted the original version of pasta with tuna bottarga and oregano during a dinner on August 14th, prepared by chef Antonio Vitale: the dish was called ‘winter sea busiate.’
I’ve made some modifications:
– I replaced busiate – a typical pasta shape from Trapani – with bucatini;
– I substituted the confit tomatoes with a couple of tablespoons of homemade tomato puree, but simple tomato sauce works just fine.
It’s the perfect dish for a quick pasta reunion or to include in a complete menu without making it heavier.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 160 g bucatini
- to taste tuna bottarga (in slices or powder)
- 2 g garlic oil and chili mix
- 1 drizzle extra virgin olive oil
- 2 tbsp tomato paste (or simple tomato sauce)
- 1 pinch mixed peppercorns (with grinder)
- to taste oregano
Suggested Tools
- Pan non-stick
Preparation
You can use vacuum-sealed bottarga to grate or powdered bottarga.
The recipe does not change.If you use the vacuum-sealed bottarga, grate as needed.
Once opened, it may be moist and difficult to grate.
In this case, slice it thinly with a sharp knife.Alternatively, prepare two tablespoons of powdered bottarga.
In any case, keep half of it aside to decorate the dish at the end.
In a pan, heat the garlic oil and chili mix and turn off the heat.
Briefly heat just enough for the garlic and chili to release their aromas, fragrances, and flavors.With the heat off, pour a base of oil over the mix and add two tablespoons of tomato paste or simple tomato sauce and stir.
Having set aside half the bottarga to decorate the dish, pour the other half into the pan with the mix and the oil colored with the tomato and combine.
Cook the pasta, rinse it under running water, and drain it.
In the meantime, lightly heat the seasoning – the oil should not cook.Pour the pasta into the pan with the seasoning and combine.
Plate.
Grind some pepper, add plenty of oregano, and the bottarga set aside.Your bucatini with tuna bottarga and oregano are ready.
Enjoy your meal!
Storage, Tips, and Variations
Use whole wheat pasta to increase fiber content.
You can replace oregano with lemon thyme.
For a fresher taste, add a sprinkle of grated lemon zest on the bucatini.
Store bottarga in slices in the fridge, wrapped in absorbent paper and then in plastic wrap.
Powdered bottarga should be stored in a tightly closed jar, in a cool, dry place.
FAQ (Frequently Asked Questions)
What is tuna bottarga?
Tuna bottarga consists of salted and dried tuna eggs.
It is caloric but used in small quantities, grated or powdered, to enhance flavor.
The calories mainly come from high biological value proteins and fats, while carbohydrates are absent.
It’s a bit like adding grated cheese to a pasta dish that isn’t fish-based.
It is also a good source of omega-3s.
In Sicily, bottarga is a very commonly used ingredient, and I take the opportunity to buy it when we are in the Marzamemi area – a small fishing village where historic seafood product establishments are located – Noto, or Syracuse.What does bottarga taste like?
It has a strong and slightly salty flavor.
How much bottarga should I use per portion of pasta?
A few grams are enough: about 5-10 g per person.
Tuna bottarga or mullet bottarga: what’s the difference?
Tuna bottarga has a stronger taste.
Mullet – or grey mullet – bottarga is more delicate.
The choice depends on personal taste.
