Spaghetti with Oven-Roasted Tomatoes and Bottarga Shavings

Name: Spaghetti with Oven-Roasted Tomatoes and Bottarga Shavings
Ingredients: 2 ounces Sardinian caviar (bottarga di muggine); Salt and freshly ground pepper; Salt and freshly ground pepper; 1 bay leaf; ¾ pound spaghetti; ¼ teaspoon grated lemon zest; 2 ounces Sardinian caviar (bottarga di muggine); Pinch of sugar; 2 garlic cloves, sliced; Extra virgin olive oil; 1 pint cherry tomatoes (about 10 ounces)

Preparation info

Serves
4
as a first course

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Here's a truly outstanding sauce for spaghetti. Slow-roasting halved cherry tomatoes brings out their sweetness and intensifies their flavor. The resulting sweetened, blistered, and charred tomatoes are especially delicious when combined with pungent shavings of Sardinian caviar.

Ingredients

1 pint cherry tomatoes (about 10 ounces)
Extra virgin olive oil
2

Starter
Pescatarian

Method

Preheat the oven to 300°F. While the oven is heating, cut each tomato in half and arrange cut side up in an oiled 10-inch flameproof baking dish, preferably a cazuela. Add the garlic, sugar, and bay leaf and season lightly with salt and pepper.