Bucatini With Tomatoes And Bottarga

Preparation:

Preparation: Quickly blanch the perini in boiling water: peel them, remove the internal seeds, then chop them coarsely, crushing them with a fork in a large bowl. Add 1 tablespoon olive oil and the crushed garlic. Cut the cherry tomatoes in half lengthwise. With the truffle slicer, cut the roe into slices. In the meantime, cook the pasta al dente in lightly salted hot water: drain and pour into the bowl with the pear tomatoes. Arrange the pasta on individual plates, sprinkle with bottarga, chopped parsley, salt, pepper and cherry tomatoes. Serve.