Discover the quick recipe for Bucatini Pomodoro e Bottarga, a dish rich in flavors and traditions.
In just 15 minutes of preparation and 10 minutes of cooking, you can bring to the table a tasty meal that will win over all your guests.
Each serving provides 450 calories, perfectly balancing taste and energy. An ideal combination for those looking for a light dinner without sacrificing flavor.
Reach the hearts of your loved ones with a dish that is simple to make yet surprising in taste: Bucatini Pomodoro e Bottarga is the best choice for your last-minute dinners!
Recipe Notes
- DIFFICULTY: Easy and quick
- PRO: Simple and tasty
- CONS: Few main ingredients
- PREPARATION: Quick, in just 15 minutes
- NUTRITIONAL NOTES: Calories per serving: 450
- SUITABLE FOR: Quick lunch or dinner
Notes on the ingredients of the recipe: Bucatini with Tomato and Bottarga
Discover how to make your dish unique with these simple tips.
- Bucatini Pasta: Their hollow shape holds the sauce beautifully.
- Cherry Tomatoes: Add a fresh sweetness compared to traditional tomatoes.
- Plum Tomatoes: More fleshy, ideal for a richer and fuller sauce.
- Bottarga: Adds a unique touch of sea flavor, use it sparingly so as not to overpower.
- Garlic: Infuses the sauce with an aromatic depth, adjust according to taste.
- Olive Oil: Choose extra virgin quality to enrich every bite with flavor.
- Salt: Balance wisely; bottarga is already salty on its own.
Nutritional Values of the Dish with Pasta, Tomatoes, and a Touch of Seafood
This dish offers a balance between complex carbohydrates, provided by the pasta, and essential nutrients from the other ingredients. Here are some nutritional aspects to consider:
- Bucatini Pasta: a source of slow-release energy thanks to complex carbohydrates.
- Cherry Tomatoes and Plum Tomatoes: rich in vitamins C and E, potassium, and antioxidants like lycopene, which promotes cardiovascular health.
- Bottarga: provides high-quality proteins and omega-3 fatty acids, beneficial for the heart and brain.
- Olive Oil: an excellent source of monounsaturated fats, contributing to heart health.
- With 450 calories per serving, this recipe fits well into a balanced diet if consumed in moderation. The addition of salt should be monitored to maintain optimal sodium balance.
Quick Cherry Tomato Bucatini with Bottarga: The Best Recipe
Ingredients
- 350 g Bucatini pasta
- 12 Cherry tomatoes
- 2 Plum tomatoes
- 50 g Bottarga
- 1 clove Garlic
- 4 tbsp. Olive oil
- Salt q.b.
Instructions
- Blanch the perini tomatoes, peel them, remove the seeds, and mash them with a fork.
- Place them in a soup bowl with 4 tablespoons of oil and the minced garlic.
- Add the cherry tomatoes cut in half.
- Finely slice the bottarga and combine it with the tomatoes.
- Let the dressing rest for about 1 hour.
- Cook bucatini al dente, drain and pour into soup pot, stir and serve immediately.
Notes
Variations for a Mediterranean First Course
In the kitchen, creativity knows no bounds, especially when it comes to reinterpreting classic dishes. When talking about a quick and tasty preparation that combines the taste of the sea with that of the land, there are several variations that can further enrich the palate. One idea could be to add sautéed zucchini for a vegetable and crunchy touch. For those who love more intense flavors, incorporating desalted anchovies during the sautéing phase can offer a surprisingly deep flavor to the dish.
On the other hand, if you want to maintain lightness but add a crunchy element, sprinkling the finished dish with garlic and parsley flavored bread crumbs toasted in a pan is a winning choice. Finally, for those who are not afraid of bold combinations between the sea and the mountains, introducing golden cubes of pancetta together with cherry tomatoes can transform this recipe into a true sensory journey.
Frequently Asked Questions
Some frequently asked questions from our readers.
How to quickly prepare the Bucatini Pomodoro e Bottarga recipe?
The recipe involves blanching, peeling, and crushing plum tomatoes, combining them with olive oil and garlic. Then add halved cherry tomatoes along with thinly sliced bottarga. Let the seasoning rest for an hour, cook the bucatini al dente, drain them, and mix them with the seasoning before serving.
