Busiate with Piennolo tomatoes and bottarga

31/12/2014 - Ingredients:

- 500 g busiate "Pastificio Campo"
- 250 g tin Pomodorini Piennolo del Vesuvio DOP
- Bluefin tuna bottarga "Bottarga del Tonno Group"
- 1 clove of Nubia garlic
- Salt from Trapani
- Extra Virgin Olive Oil IGP - mono-variety Leccino "Clivio degli Ulivi"

Ingredients:

- 500 g busiate "Pastificio Campo"
- 250 g tin Pomodorini Piennolo del Vesuvio DOP
- Bluefin tuna bottarga "Bottarga del Tonno Group"
- 1 clove of Nubia garlic
- Salt from Trapani
- Extra Virgin Olive Oil IGP - mono-variety Leccino "Clivio degli Ulivi"

Toss the whole clove of garlic in a pan with 3 tablespoons of olive oil. Add the Piennolo tomato passata and simmer for 15 minutes. Then add salt.

Cook the busiate in plenty of salted water for 8 minutes until al dente. Drain and add to the pan with the sauce.

Serve with grated bottarga and some raw olive oil.

Pomodorino del Piennolo del Vesuvio D.o.p. - Valgrì

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Busiate Trapanesi - Pastificio Campo

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Busiate with Piennolo tomatoes and bottarga