Spaghetti with pesto, cherry tomatoes, and mullet bottarga

Ingredients

• 300 g spaghetti
• 250 g cherry tomatoes
• 1 garlic clove
• 2 tbsp Genovese pesto
• mullet bottarga
• extra-virgin olive oil
• fresh basil

Method

1. Put the garlic in a nonstick pan (whole or chopped, depending on preference).
2. Gently sauté the garlic over low heat.
3. Add the cherry tomatoes, roughly chopped.
4. Cook for about 10 minutes.
5. Meanwhile, cook the spaghetti in salted water until al dente.
6. Before draining, reserve a ladle of pasta water.
7. Drain and add the spaghetti to the pan with the tomatoes.
8. Toss briefly.
9. Turn off the heat.
10. Add the pesto and bottarga.
11. Mix gently.
12. Serve with a few basil leaves.