(for 4 people)
500 g spaghetti
50 g salt
60 ml (¼ cup) extra-virgin olive oil, plus extra to serve1
garlic clove, finely sliced
½ bird’s eye chilli, finely sliced
8 very ripened cherry tomatoes, halved
a pinch fennel pollen
50 g bottarga, skin removed, plus extra to serve
Bring a large saucepan of water to the boil. Add the salt, then add the pasta and cookfor 2-3 minutes.
While the pasta is cooking, heat a large frying pan over medium-high heat. Add the oil,garlic and chilli and allow to sizzle for 10 seconds.
Add the tomatoes and crush gently with the back of a spoon. Simmer for 1 minute, then add a little fennel pollen before grating in three-quarters of the bottarga.
Remove from the heat. Using tongs, remove the pasta from the water (it should be only half cooked at this point) and add a ladle of the pasta water to the pan. Shake the pan to emulsify and return to the heat. Continue to cook, shaking and stirring, over medium-high heat for 2-3 minutes or until the pasta is aldente. Add a little more of the pasta water if required to make a sauce.
Remove from the heat and stir through some more fennel pollen and bottarga. Drizzle with extra olive oil and shake to emulsify once again.
Serve with a little extra bottarga grated over the top.