Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cavatelli with Tuna Bottarga: A Taste of the Siracusan Sea
A quick yet luxurious Sicilian pasta dish from Siracusa, combining silky cavatelli with fragrant tuna bottarga, garlic and olive oil.
🛒 Ingredients
- ✓ 320 g fresh cavatelli
- ✓ 25 g grated tuna bottarga
- ✓ 2 garlic cloves
- ✓ 1 shallot
- ✓ Extra-virgin olive oil
- ✓ Salt, to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
If you love bold coastal flavours, these Siracusan cavatelli with tuna bottarga will feel like a warm breeze straight from the Mediterranean.
It’s a beautifully simple dish - just fresh pasta, good olive oil, aromatic garlic and shallot, and that unmistakable savoury intensity of bottarga.
Quick enough for a weeknight supper yet elegant enough for guests, this is the sort of pasta that turns a summer evening into a small celebration.
👨🍳 Preparation
- 1
Press the garlic cloves using a garlic press and finely slice the shallot.
- 2
Warm a generous drizzle of olive oil in a wide frying pan, then gently sauté the garlic and shallot until soft and fragrant, taking care not to brown them.
- 3
Meanwhile, cook the cavatelli in plenty of salted boiling water until al dente. Reserve a ladleful of cooking water before draining.
- 4
Tip the pasta into the pan and add a splash of cooking water to help the sauce emulsify.
- 5
Add the grated tuna bottarga and plenty of black pepper, tossing everything together over a low heat so the flavours bind without overcooking the bottarga.
- 6
Serve piping hot with an extra drizzle of olive oil and, if you wish, a final dusting of bottarga.
💡 Tips and Variations
Add a little grated lemon zest or chopped fresh parsley for brightness.
Prefer a stronger punch? Use thin slices of bottarga instead of grated.
📦 Storage
- • Best enjoyed freshly prepared.
- • Leftovers can be kept in an airtight container in the fridge for 1 day.
- • Reheat gently in a frying pan with a splash of water and a little oil.
- • Not suitable for freezing, as bottarga loses its delicate texture and aroma.
🍷 Pairing
Pair this dish with a chilled glass of Contea di Sclafani Ansonica or Inzolia.
Their crisp, aromatic profile enhances the sea-scented notes of the bottarga beautifully.
With just a handful of ingredients and a touch of Sicilian magic, you've created a dish that tastes as vibrant as the Siracusan coastline.
Simple, sophisticated, unmistakably Mediterranean - these cavatelli with bottarga are bound to become a favourite.
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