Ingredients:
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus
extra for drizzling
- 1/2 to 1 habanero chile, seeded and thinly
sliced (use rubber gloves to seed and slice)
- 3 garlic cloves, thinly sliced
- 1/4 cup sun-dried tomatoes, cut in 1/2-inch
pieces
- 1/4 cup whole flat-leaf parsley leaves
- 1/4 cup basic tomato sauce, recipe follows
- 1 pound spaghettini (reserve 1 cup cooking
liquid)
- Lefkas Mullet Bottarga, for grating
- 1/4 cup toasted bread crumbs
- Pinch chili flakes
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Method:
Bring 6 quarts of water to a boil and add 2 tablespoons of
salt.
In a cold 12 to 14-inch saute pan, combine the olive oil,
chile, and garlic and slowly sweat over medium heat until
the garlic is soft, about 3 minutes. Add the sun-dried tomato,
parsley, tomato sauce and 1 cup pasta cooking liquid and bring
to a simmer.
Cook the pasta according to the package directions, until
tender yet al dente, about 5 minutes. Drain the pasta and
add it to the tomato mixture. Toss over high heat for 1 minute.
Divide the pasta evenly among 4 heated bowls.
Grate the mullet bottarga over each bowl like a dusting of
cheese, sprinkle with bread crumbs, and serve immediately
with a
sprinkling of chili flakes and a drizzle of olive oil.
Basic tomato sauce:
* 1/4 cup extra-virgin olive oil
* 1 Spanish onion, 1/4-inch dice
* 4 garlic cloves, peeled and thinly sliced
* 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon
dried
* 1/2 medium carrot, finely grated
* 2 (28-ounce) cans peeled whole tomatoes, crushed by hand
and juices reserved
* 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 5 minutes more, until the
carrot is quite soft.
Add the tomatoes and juice and bring to a boil, stirring often.
Lower the heat and simmer for 30 minutes until as thick as
hot cereal.
Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months
in the freezer.
Yield: 4 cups
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