Beatrice Maria Petrini
Semolina spaghettini, multicolour cherry tomatoes, bottarga bread, lemon oil
320g semolina spaghettini
One 250g pack of multicolour cherry tomatoes
50g EVO oil
10g bottarga powder
Cut the cherry tomatoes in half and sauté in little oil at low heat with the onion very finely chopped.
Remove the lemon zest, cut in small stripes and leave to soak in the EVO oil.
Mix the breadcrumbs with the bottarga.
Cook the spaghetti in abundant salted water, drain when half cooked and pour in the tomato sauce, which should be ready yet the tomatoes should not be melted. Add also some tbsp of the cooking water and finish cooking the pasta.
Heat in a separate pan a couple of tbsp of the lemon-flavoured oil and add the bread and bottarga.
Toast the bread and bottarga, toast the bread and constantly toss it until golden.
Serve the spaghetti and dress with the toasted bread and lemon oil.