instructions Add the tomatoes and tomato sauce and bring to a simmer.
ingredients 1 pound Spaghettini 1 "Tongue" Bottarga (Pressed Red Mullet Roe) - Shaved or Finely Grated 1/4 cup Dark Toasted Fat Boy Bread Crumbs Olive Oil
instructions Cook the pasta according to the package directions, until tender yet al dente, about 6 minutes. Drain the pasta and add it to tomato mixture. Toss over high heat one minute. Divide among 4 heated bowls, shave bottarga over each bowl, sprinkle with bread crumbs, drizzle with olive oil and serve immediately.