This is the dish to make in the middle of the summer when heirloom tomatoes are everywhere. I can think of few more satisfying things to eat. Bottarga, considered the caviar of Sicily, is a delicacy made by drying tuna or mullet roe in the sun until it forms a dense, rust-colored block. Here, it’s shaved and tossed into the pasta, adding a deep oceany essence and salty-savory contrast to the sweet summer tomatoes.
Cooks' Note
I like to cook the noodles in the sauce for at least a few minutes. The pasta gets nicely glazed and coated with the sauce and the flavors have a chance to meld. Also, I have made this dish many times without the bottarga—it’s delicious both ways.
