• scialatielli pasta 400 g
  • bottarga 30 g
  • yellow cherry tomatoes 300 g
  • Chili pepper
  • Garlic 1 clove
  • Black olives 100 g
  • Extra virgin olive oil
  • Fine salt
  • anchovy paste
  • White wine 1/2 glass

The pasta with cherry tomatoes and bottarga is a very simple first dish to prepare, a recipe that everyone will love. The strong and savory taste of the bottarga, an ancient ingredient also known as the "caviar of the Mediterranean", combines with the sweetness and slightly acidic note of the yellow cherry tomatoes. The result is a creamy and fragrant sauce, perfect to serve with scialatielli, an Italian shape of fresh pasta. So let’s find out how to prepare pasta with cherry tomatoes and bottarga by following our recipe step by step and serve it for lunch or dinner to your closest friends, even last minute.

How to make Pasta with Cherry Tomatoes and Bottarga

Brown the garlic in a non-stick pan with a drizzle of extra virgin olive oil and some chili pepper (1).

Add the yellow cherry tomatoes and cook for a few minutes (2).

Add 1 teaspoon of anchovy paste (3) and melt well.

Add the white wine and black olives, then continue cooking over medium heat for 10-15 minutes (4).

Cook the scialatielli pasta in boiling and lightly salted water, then drain it al dente and pour it into a pan with the creamy sauce of yellow cherry tomatoes and black olives (5).

Stir the scialatielli pasta over a high flame, adding a drop of cooking water if necessary, and then season with salt and pepper (6).

Distribute the scialatielli pasta on individual plates, complete with a sprinkling of bottarga and a drizzle of raw extra virgin olive oil, and serve (7).

How to store Pasta with Cherry Tomatoes and Bottarga

The scialatielli pasta with yellow cherry tomatoes and bottarga can be stored in the refrigerator, closed in an airtight container, for up to 24 hours.