Method:
Bring 6 quarts of water to a boil and add
2 tablespoons salt.
In a 12 to 14-inch saute pan, combine the
olive oil, pepper flakes, and garlic and saute
until the garlic is almost brown, about 5
minutes. Add the tomatoes and tomato sauce
and bring to a simmer.
Cook the pasta according to the package directions,
until tender yet al dente, about 6 minutes.
Drain the pasta and add it to tomato mixture.
Toss over high heat one minute. Divide among
4 heated bowls, shave mullet bottarga over
each bowl, sprinkle with bread crumbs, and
serve immediately.
Oven-Roasted Tomatoes:
* 1 pound Roma tomatoes
* 1 teaspoon sugar
* 1 tablespoon extra-virgin olive oil
* Salt and pepper
* Preheat oven to 200 degrees F.
Cut the tomatoes in half lengthwise, squeeze
out the seeds, and remove the membrane. In
a small bowl, combine the sugar, oil, salt,
and pepper and coat the tomatoes with mixture.
Place the tomatoes, cut side down, on a baking
sheet lined with parchment paper and place
in the oven. Cook for 2 hours, or until the
tomatoes are very soft and have lost about
half of their liquid.
Basic Tomato Sauce:
* 1/4 cup extra-virgin
olive oil
* 1 Spanish onion, cut into 1/4-inch dice
* 4 garlic cloves, thinly sliced
* 3 tablespoons chopped fresh thyme leaves,
or 1 tablespoon dried
* 1/2 medium carrot, finely shredded
* 2 (28-ounce) cans peeled whole tomatoes,
crushed by hand and juices reserved
* Kosher salt
In a 3-quart saucepan, heat the olive oil
over medium heat. Add the onion and garlic
and cook until soft and light golden brown,
about 8 to 10 minutes.
Add the thyme and carrot and cook until the
carrot is quite soft, about 5 minutes more.
Add the tomatoes and their juice and bring
to a boil, stirring often. Lower the heat
and simmer until as thick as hot cereal, about
30 minutes. Season with salt, to taste.
This sauce holds 1 week in the refrigerator
or up to 6 months in the freezer.
Yield: 4 cups
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Guitar-Cut Pasta with Mullet Bottarga and Chiles
