This pasta dish is a true dive into the Sardinian sea — simple, bold, and intensely Mediterranean. In Sardinia, Bottarga is most commonly enjoyed freshly grated over pasta, where the heat releases its briny aroma and silky texture.

Serves: 2 | Preparation time: 5 mins | Cooking time: 10 mins

  • Spaghetti: 180 g (6.3 oz)
  • Garlic: 2 cloves, peeled
  • Bottarga (mullet roe): 3 teaspoons (about 1 tablespoon / approx. 0.35 oz) — if freshly grated, use to taste (as needed)
  • Extra virgin olive oil (EVOO): 3 tablespoons (45 ml / 1.5 fl oz)
  • Salt: to taste

Method

  1. Bring a large pot of water to a rolling boil. Once the water is boiling, add the salt, then immediately add the spaghetti. (Never salt the water before it boils.)

  2. Meanwhile, gently sauté the garlic cloves in a non-stick pan with 3 tablespoons of extra virgin olive oil over medium heat until golden. Remove the garlic if you prefer a more delicate flavour, or leave it in for a stronger taste.

  3. Cook the spaghetti until al dente, according to package instructions. Reserve about ¼ cup (60 ml) of pasta cooking water before draining.

  4. Transfer the drained spaghetti directly into the pan with the olive oil. Toss for 1–2 minutes over low heat, adding a splash of reserved cooking water if needed to create a silky coating.

  5. Turn off the heat and add the grated (or very thinly sliced) bottarga. Toss gently to combine.

  6. Serve immediately, finishing with an extra light grating of bottarga on top if desired.

💡 Tips:

❌ Avoid adding bottarga over high heat — excessive heat can make it slightly bitter. Let the residual warmth of the pasta gently melt it instead.

✅ A minimalist recipe with maximum flavour — proof that a few quality ingredients can transport you straight to the Mediterranean coast.

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