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Caserecce tuna fish, artichokes, bottarga


  • 300 g caserecce 396
  • 200 g tuna fish in olive oil
  • 4 fresh artichokes
  • 1 dry tomato
  • 50 g bottarga (cured grey mullet roe)
  • evo oil
  • garlic
  • salt
  • pepper


Remove the toughest outer leaves and the inner white choke from the artichokes, thinly slice them and sauté them in a pan with a little oil, 2 cloves of unpeeled garlic and the julienned dry tomato; drain the tuna fish and add it to the artichokes in the pan, breaking it up slightly. Sear everything for a few minutes. If it becomes dry, add a little of the pasta cooking water. Bring plenty of salted water to the boil and cook the pasta, draining it very al dente. It is better for the pasta to finish cooking in the pan with the sauce.

Add the pasta to the artichokes and tuna fish in the pan, mix together and add a little more pasta cooking water. Just before taking off the heat, add a little fish roe powder and give a final stir. Serve in the centre of the dish, drizzling olive oil and sprinkling more fish roe over it.