Spaghetti with Heirloom Tomatoes, Basil, and Bottarga Breadcrumbs

Name: Spaghetti with Heirloom Tomatoes, Basil, and Bottarga Breadcrumbs
Ingredients: 1 1/2 cups fresh breadcrumbs; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/2 sprig rosemary; 2 chiles de árbol, crumbled with your hands; 2 cups sliced red onion; 1 tablespoon thyme leaves; 1/4 cup sliced garlic; 1 pound spaghetti; 2 pounds very ripe heirloom tomatoes, chopped; 4 tablespoons unsalted butter; 1/2 cup sliced basil; 1/4 cup sliced flat-leaf parsley; Small chunk bottarga di tonno, shaved or thinly sliced to equal 1/4 to 1/2 cup; Kosher salt and freshly ground black pepper

January 24, 2012

This is the dish to make in the middle of the summer when heirloom tomatoes are everywhere. I can think of few more satisfying things to eat. Bottarga, considered the caviar of Sicily, is a delicacy made by drying tuna or mullet roe in the sun until it forms a dense, rust-colored block. Here, it’s shaved and tossed into the pasta, adding a deep oceany essence and salty-savory contrast to the sweet summer tomatoes.

Cooks' Note

I like to cook the noodles in the sauce for at least a few minutes. The pasta gets nicely glazed and coated with the sauce and the flavors have a chance to meld. Also, I have made this dish many times without the bottarga—it’s delicious both ways.

Recipe notes

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