- 320gr spaghetti
- 330gr yellow cherry tomato sauce
- 10 yellow & 10 red cherry tomatoes
- 2 spoons of bottarga
- 1 clove Garlic
- 1 hot pepper
- Extra virgin olive oil
In a pan, cook the prawns with extra virgin olive oil and put them aside.
Now sauté hot pepper and garlic with a drizzle of oil. Add the yellow cherry tomato sauce.
Meanwhile, cook the spaghetti in salted boiling water.
Drain the pasta al dente and stir-fry it with the sauce, the prawns and the sliced yellow and red cherry tomatoes.
Mix it well for a couple of minutes.
Serve with fresh parsley and a teaspoon of bottarga.