Bottarga Pasta

Photo: Krause, Johansen

Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga from BuonItalia.


  • 5 tablespoons extra-virgin olive oil

  • 1 tablespoon unsalted butter

  • 1 cup coarsely ground breadcrumbs (from a baguette ground in a food processor)

  • Coarse salt and freshly ground pepper

  • 1 pound bucatini or perciatelli pasta

  • 6 cloves Martha's Roasted Garlic

  • 4 garlic cloves, very thinly sliced

  • 2 tablespoons grated bottarga, plus more ungrated for garnish (about 3 ounces total)

  • 3 tablespoons very coarsely chopped fresh flat-leaf parsley


  1. Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate.

  2. Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.

  3. Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet. Toss to coat. Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss. Transfer to a platter. Season with salt.

  4. Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.

Related Articles