Spaghetti with Heirloom Tomatoes, Basil, and Bottarga Breadcrumbs

Spaghetti with Heirloom Tomatoes, Basil, 

and Bottarga Breadcrumbs 

Serves: 6  Author: John Beeler 

This is the dish to make in the middle of summer when heirloom tomatoes are 

everywhere. I can think of few more satisfying things to eat. Bottarga, considered the 

cavair of Sicily, is a delicacy made by drying tuna or mullet roe in the sun until it 

forms a dense, rust-colored block. Here, it's shaved and tossed into the pasta, 

adding a deep oceany essence and salty-savory contrast to the sweet summer 

tomatoes. 

NOTE: I like to cook the tomatoes in the sauce for at least a few minutes. The pasta 

gets nicely glazed and coated with the sauce and the flavors have a chance to meld. 

Also, I have made this dish many times without the bottarga -- it's delicious both 

ways. 

Step 1 

Preheat oven to 375 degrees. 

Put a large pot of heavily salted water on to boil 

over high heat. 

Step 2 

1 1/2 cups Fresh Breadcrumbs 

2 tablespoons Extra Virgin Olive Oil 

Toss the breadcrumbs with 2 tbsp olive oil, 

spread them on a baking sheet, and toast 8-10 

minutes, stirring once or twice, until golden 

brown. 

Step 3 

1/4 cup Extra Virgin Olive Oil 

1/2 sprig Fresh Rosemary 

2 Chiles De Arbo, Crumbled with your hands 

Heat a large saute pan over high heat for 2 

minutes. Pour in the remaining 1/4 cup olive oil, 

and add the rosemary and crumbled chiles. Let 

them sizzle a minute or two. 

Step 4 

2 cups Red Onion, sliced 

1 tablespoon Fresh Thyme, just the leaves 

Add the sliced onion and thyme. Season with 1 

teaspoon salt and pepper. Turn the heat down 

to medium and cook 3 minutes, stirring often. 

Step 5 

1/4 cup Garlic, sliced Stir in the garlic and cook for another 3-4 

minutes until the onion is translucent and 

starting to color slightly.

Step 6 

1 pound Spaghetti Pasta Drop the pasta in the boiling water. 

Step 7 

2 pounds Heirloom Tomato, very ripe, chopped Turn the heat under the onions back up to high, 

and add the tomatoes to the pan with 1 tsp salt 

and freshly ground black pepper. Stir the 

tomatoes often, and cook about 8 minutes until 

their juices are released and start to reduce. 

Step 8 

  Kosher Salt 

4 tablespoons Unsalted Butter 

When the pasta is al dente, drain it and add to 

the tomatoes. Toss well, add the butter and 

cook 3-4 minutes to reduce the juices so they 

coat the noodles well. Season with 1/2 

teaspoon salt and taste. 

Step 9 

1/4 cup bottarga di tonno , 1/4 to 1/2 cup - shaved 

or thinly sliced 

1/4 cup Fresh Parsley, Flat-leaf, sliced 

1/2 cup Fresh Basil, Sliced 

Add the basil, parsley, and half the bottarga to 

the pan and toss to combine. 

Step 10 

Shower the breadcrumb over the pasta and 

scatter the remaining bottarga shavings on top. 

Step 11