Pasta with Fish Roe

Ingredients

• 8 small cherry tomatoes
• 1 bunch Oregano
• Salt
• 500 g whole wheat spaghetti
• 1 Garlic clove
• 4 tbsp olive oil
• 100 ml dry white wine
• Pepper
• 200 g fish roe (bottarga)

Instructions

1. 1.

   Wash the tomatoes, remove the stems and cut them in half crosswise. Wash the oregano, shake it dry, pluck the leaves and finely chop them, leaving a few for garnish.

2. 2.

   Cook the spaghetti in plenty of salted water according to package instructions until al dente.

3. 3.

   Peel and finely chop the garlic. Heat the olive oil in a pan over medium heat and sauté the garlic until fragrant.

4. 4.

   Add the tomatoes and chopped oregano, then deglaze with white wine. Let simmer for about 2 minutes.

5. 5.

   Drain the cooked spaghetti and mix it into the sauce, seasoning with salt and pepper to taste. Plate the pasta and sprinkle grated fish roe on top, garnishing with oregano leaves before serving.