Bucatini Tomato And Bottarga

Preparation:

Preparation: Blanch the pear tomatoes, peel them, remove the seeds and mash them with a fork. Place them in a bowl with 4 tablespoons of oil and the minced garlic. Add the halved cherry tomatoes. Finely slice the bottarga and add it to the tomatoes. Let the sauce rest for about 1 hour. Cook the bucatini al dente, drain and pour into a bowl, mix and serve immediately.