Bottarga Pasta is one of my favorite meals. This classic Sicilian dish is pure umami in every bite (umami is a Japanese word that describes a savoriness to food – this one word merits its own post and worth reading further if you are not familiar with it). Bottarga, sometimes called Mediterranean caviar, is the roe (fish eggs) of tuna or grey mullet that has been salt cured and dried. It imparts a salty, briny flavor to a dish without being too fishy.
Bottarga is usually sold in blocks covered in wax. It is also sold pre-grated in smaller quantities. It is worth seeking out, it will be the best thing you can do to a $3 box of pasta- both for the flavor it imparts and its nutrition. Fish eggs are abundant sources of vitamins A and D and zinc. Fish roe has been prized as sacred foods in cultures like the Eskimos in Alaska and the Indians of the Andes Mountains where it was part of the diet of those of childbearing age to ensure healthy babies. (Linda Forristal - The Roe to Health).
Bottarga Pasta
A classic Sicilian dish. Bottarga is salt cured fish roe. If you are using rice pasta make sure to rinse the cooked pasta very well before combining it with the remaining ingredients.
1 pound spaghetti pasta
1/4 cup extra virgin olive oil
1 garlic clove thinly sliced
5 ounces grated bottarga
3 tablespoons coarsely chopped parsley
2 teaspoons lemon zest
1. Prepare pasta according to package directions.
2. In a medium skillet over a very low flame, heat the olive oil and garlic for a few minutes.
3. Add the grated bottarga to the skillet and mix into the olive oil (add more olive oil if it seems to dry).
4. Add the pasta, parsley, and lemon zest to the skillet and toss.
This post is linked to GNOWFGLINS | Tuesday Twister, Kelly the Kitchen Kop | Real Food Wednesday, and A Moderate Life | Two for Tuesday.
Art Culinaire – Umami: the fifth element
fishcooking.about.com – How to Make Bottarga, or Salt Cured Fish Roe
All Things Sicilian – Pasta Con Bottarga
Martha Stewart – Bottarga Pasta
Mario Batali Spaghetti with Bottarga
WrightFood – Bottarga
This looks delicious! I so enjoy using traditional foods like shadroe, but had no clue you could get some dried eggs like this! Does it taste kind of puntanesca ish? Very cool blog–you had me at the madelines!
Following your tweets, facebook and grabbed your feeds and I hope you will visit my site and link up one of your great recipes to our two for tuesday recipe blog hop! 
Keep it real! Alex!
Thanks for the feedback Alex! I just discovered your blog as well and will definitely be joining in on your “Two for Tuesday” blog hop.
I would say the bottarga pasta is more subtle then a puntanesca (or puttanesca) sauce that combines so many strong flavors like anchovies, olives, capers, garlic, lemon, and tomatoes. You could do this recipe with just the bottarga and olive oil and be completely satisfied. There is a crumby texture to the bottarga prepared like this as well. My 3 year old didn’t like it so much (yet!) so I do add tomato sauce to her portion. Let me know what you think if you end up trying it.
How cool! I’d never heard of Bottarga before…I must seek it out. Sounds soooo tasty! Thanks for sharing this w/ Two for Tuesdays, too =)
I haven’t heard of Bottarga before either but I’ll definitely be looking for it now. This sounds like such a tasty and simple pasta. I love it! Thanks for sharing it on Two for Tuesdays.
So glad to see you shared this with us on the blog hop!
This looks so yummy – where would you even look for the Bottarga? Thanks for linking this to Two for Tuesdays Blog Hop!
Hi Christy, I found bottarga at my local fish market, but I have also seen it online.
I’ve heard of Bottarga on Dr. Oz’s TV Show in the last week of April 2011. It’s supposed to hold Colon Cancer Cells at bay. Can’t find it anywhere !
Have you tried searching online?
It’s also worth going to a dedicated fish market or specialty food store and ask them if they can get it for you. I think most Bottarga is imported regardless.