Pasta with yellow cherry tomatoes, stracciatella and bottarga

Name: Pasta with yellow cherry tomatoes, stracciatella and bottarga
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Gluten-free Spaghetti pasta 11.3 oz; Yellow cherry tomatoes datterini (small plum/cherry variety) 2 cups; Garlic 1 clove; Extra virgin olive oil to taste; Basil to taste; Black pepper to taste; Stracciatella cheese 3.5 oz; Bottarga 0.7 oz

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4

Listen to the recipe

Prefer to listen to an audio summary? We use an advanced AI-generated voice to make our content accessible to everyone.

PRESENTATION

Pasta with yellow cherry tomatoes cooked two ways — some roasted in the oven, the rest sautéed in the pan — collapses into a velvety sauce that is richer and more layered than either method alone could produce. The yellow tomatoes bring a natural sweetness that bottarga, the intensely salty cured fish roe, meets head-on, and the tension between the two is what gives this gluten-free dish its character.

It is an elegant combination that comes together without much effort, yet lands with the kind of depth that feels suited to a special lunch or a relaxed summer dinner. Stracciatella — the soft, cream-pulled fresh cheese — is not a garnish here. Its creamy texture wraps around each forkful and binds the sweet, salty, and savory elements into something genuinely enveloping. Fresh basil finishes the plate with an aromatic lift that sharpens rather than crowds the other flavors, keeping every bite clean and balanced.

How to prepare Pasta with yellow cherry tomatoes, stracciatella and bottarga

To prepare the spaghetti with yellow cherry tomatoes, stracciatella and bottarga, start with the cherry tomatoes. Wash the yellow datterini, then transfer about 7 oz (about 1 1/3 cups) of them to a baking dish and season with salt 1 and extra virgin olive oil 2. Mix well 3 and bake them in a preheated fan oven at 446°F for 15 minutes.

Meanwhile, halve the remaining cherry tomatoes 4. Pour a drizzle of oil into a skillet, add the garlic 5 and let it infuse, then add the halved cherry tomatoes 6.

Season with salt and pepper 7, then sauté over medium heat for about 4 minutes 8. At the same time, put a pot of water on the heat, salted to taste, which will be used to cook the pasta. When the roasted cherry tomatoes are ready, transfer them to a tall, narrow container 9.

Blend them with an immersion blender 10 until you obtain a creamy purée 11. Remove the garlic from the sautéed tomatoes 12.

Pass the roasted cherry tomato purée through a fine sieve directly into the pan with the sautéed tomatoes 13 14, then stir and let the sauce develop its flavor 15.

When the water comes to a boil, cook the spaghetti 16. Drain them al dente directly into the pan with the sauce and toss to coat them well with the dressing 17. Plate the spaghetti with their sauce 18.

Add a generous grating of bottarga 19, a dollop of stracciatella 20 and finish with fresh basil 21. Serve immediately.

Storage

It is recommended to eat the spaghetti with yellow cherry tomatoes, stracciatella and bottarga as soon as they are prepared. If you have leftovers, you can store them in the refrigerator in an airtight container for 1 day. Freezing is not recommended.

Tip

For an even more aromatic result, add the bottarga only at the moment of serving, so as to best preserve its aroma and flavor. If you prefer a fresher note, finish the dish with a little grated lemon zest.

For the translation of some texts, artificial intelligence tools may have been used.

Print the recipe