La Black of Oliena is an olive cultivar present in Sardinia, which derives its name from the small town of Oliena in the province of Nuoro, in whose territory there is the greatest concentration of this variety. This is the monovarietal chosen to embellish and personalize the recipe that “Roberta's cooking with extra virgin olive oil” offers us for this last Sunday of August with spaghetti, cherry tomatoes, toasted breadcrumbs and mullet roe.
Preparation: 10 min
Cooking time: 15 min
Serves: 2 Guests
Cost: Bass
INGREDIENTS
- 200 g spaghetti
- 10 ripe cherry tomatoes
- 1 clove of garlic
- 1 shallot
- 40 g botargo
- 20 g breadcrumbs
- fresh basil
- coarse salt
- extra virgin monovarietal olive oil Nera di Oliena – Medium Fruity
PREPARATION
In a non-stick pan, pour a spoonful of extra virgin olive oil. When hot, add the breadcrumbs. Shake the pan vigorously to make the breadcrumbs uniform on the bottom and cook over medium heat for about two minutes. With a wooden spoon, stir up the breadcrumbs, then flatten it well on the bottom and let it toast for a few seconds until it reaches a golden colour. Be careful because this is the moment most at risk of burns!
In a pan, fry the shallots with the garlic in plenty of extra virgin olive oil, then add the halved cherry tomatoes, salt and cook for 5 minutes.
Meanwhile put the pasta water to boil. Once the spaghetti have been thrown away, take a ladleful of cooking water from the pot.
The spaghetti should be drained when al dente and then finish cooking, over high heat, in the pot with the cherry tomatoes, where we will add the ladle of cooking water from the pasta previously taken, the breadcrumbs, the bottarga and fresh basil. Mix well and serve immediately with a generous drizzle of Nera di Oliena monovarietal extra virgin olive oil.
