Home » Linguine raw tomato with anchovies, pine nuts and bottarga

Linguine raw tomato with anchovies, pine nuts and bottarga

by Ada Parisi
5 min read

Linguine raw tomato with anchovies, pine nuts and bottarga. The paste to crudaiola, or with raw tomatoes seasoned with oil, salt and herbs, It is a typical first course of the summer Italian cuisine. In this case I have enriched this first fast and tasty dish, for those who love the tomato, with the flavor of the anchovies and mullet and the crisp notes of pine nuts. The pasta is very good both to crudaiola lukewarm either hot or cold and is ideal for a midnight spaghetti: one way to retain at the table a little summer. And if you look for other pasta salads or rice, having regard to the hot temperatures, have a look at all my OF SALAD RECIPES PASTA AND RICE. Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


360 grams of spaghetti

800 grams of tomatoes piccadilly

30 grams pine nuts over someone to decorate

10 salted anchovies

Basil, to taste

extra virgin olive oil,, to taste

Salt, to taste

ROE, to taste


The pasta with anchovies crudaiola, pine nuts and bottarga, It prepares very quickly, I saw that the seasoning is raw. Wash the tomatoes, Clip crosswise and Blanch them for a minute.

Peel them and cut them into small pieces by removing vegetation water.

Place them in a bowl and add the fresh basil and anchovies and coarsely chopped. Blend the oil (about 8 tablespoons) and the pine nuts and add the mixture to tomatoes.

Taste and adjust salt if necessary.

Boil the pasta in salted water and drain it al dente. Whip with the tomato sauce and serve the pasta to crudaiola with anchovies, pine nuts and warm bottarga, cold or slightly warm, garnish the dish with some pine nuts, slices of Roe and basil leaves. Bon appétit!


MATCHING: We suggest a white wine from Piedmont: a Gavi Docg by Magda Pedrini, the result of a careful manual selection of grapes in the vineyards at an altitude of 600 meters. The Piacenza It is characterized by a strong fragrance, with aromas of Apricot and citrus fruit, good minerality and harmony. Ideal for this dish, combining freshness and flavor.

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Tamara Giorgetti May 26, 2014 - 00:50

Here I am, Congratulations Adina was really good, is more beautiful, Professional…but you're on wordpress, you haven't bought the space…a hug

Sicilians creative in the kitchen May 26, 2014 - 11:41

Hi Tamara, but I space and the domain I bought them when was born the blog. I'm on wordpress.org, all surcharge, and every year renewal for the domain, the server and space. What do you mean you to buy space? As I have now bought the theme from customize, that is not free. Kisses and thanks, ADA

Michela September 19, 2013 - 14:56

Chapeau!… This recipe is super…

Sicilians creative in the kitchen September 19, 2013 - 15:40

Thanks Michael!


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