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!
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.