{Bibbonata} Pine Nuts and Bottarga Tagliolini Pasta Recipe

Our friend and Tuscan chili farmer, Rita Salvadori, shared this simple but elegant pasta recipe with us when we visited her and her family while learning all things olive oil. This {Bibbonata} Tagliolini Pasta With Pine Nuts and Bottarga recipe is made with chili peppers, bottarga, pine nuts, lemon, and parsley, the key is making it with the most quality ingredients you can find!

5 from 2 votes

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Prep Time 15

Total Time 15

Course Dinner, Lunch, Main, Noodles

Cuisine Italian

Servings Servings

Calories 500 kcal

Equipment

Dry Measuring Cups And Spoons
Medium Nonstick Frying Pan
12-quart Stock Pot
Wooden Spoon
Zester
Stainless Steel Tongs
Colander

Ingredients

2 tablespoons pine nuts
12 ounces tagliolini pasta or spaghetti
1/4 cup extra-virgin olive oil plus more for garnish
1 medium garlic clove sliced paper thin
1 or 2 medium scotch bonnet chili pepper or fresno chilis, seeded and stemmed then thinly sliced
1 ounce bottarga shaved on a mandolin or with a very sharp knife into paper thin slices
1 handful finely chopped flat Italian parsley for garnish
Zest of 1/2 medium lemon for garnish

Instructions

Toast The Pine Nuts: Bring a large pot of heavily salted water to boil over high heat. Meanwhile, toast the pine nuts in a small nonstick frying pan over medium-low heat until golden brown on one side. Immediately remove from heat and set aside until ready to use.
Cook The Pasta: When the water boils, add the pasta and cook until just al dente. While the pasta cooks, cook the sauce by heating the olive oil in a large nonstick pan over medium-low heat. Add the garlic and chili pepper and cook until the chili is fragrant and the garlic just begins to soften about two minutes.
Drain the pasta and add a couple of spoonfuls of the pasta cooking water directly to the pan with the garlic and chili. Immediately add the parsley, lemon, and half of the bottarga, stir to incorporate, taste, and add salt as desired.
Toss The Pasta In The Sauce: Use tongs or forks to twirl each portion of pasta into a "nest" shape, then place on a serving plate. Top with the toasted pine nuts, a few shavings of bottarga, and a drizzle of olive oil. Serve immediately.

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Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 65gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 31mgSodium: 176mgPotassium: 229mgFiber: 3gSugar: 2gVitamin A: 88IUVitamin C: 2mgCalcium: 22mgIron: 2mg

Keyword Classic Pasta recipes