Spaghetto Quadrato®1 with Black Chickpeas and Bottarga


Spaghetto Quadrato®1 with Black Chickpeas and Bottarga



  • Spaghetto Quadrato n.1 La Molisana   320g
  • Black Chickpeas   200g
  • Cherry Tomatoes   100g
  • Fresh bread crumbs   50g
  • Extra virgin olive oil   30g
  • Tuna roe (Bottarga)   20g
  • Sage leaves   8 pcs
  • Orange   1 pc
  • Sprig of rosemary   1 pc
  • Garlic clove   1 pc
  • Salt   to taste


Bottarga is often called the poor man's caviar, is the Italian word for a dense cured fish roe made from tuna, gray mullet or swordfish. Leave the black chickpeas in water for 24 hrs. Rinse and cook in the broth for at least two hours and 40 minutes in a pressure cooker with sage and rosemary. When it's cooked take out from the broth and half of the remaining portion goes to the mixer; blend until you get a smooth texture.

In a sauté pan with little olive oil cook the garlic and whole tomatoes. After 4 minutes, remove the garlic and leave the tomatoes. Remove from heat, pour in the chickpeas sautéed with tomatoes.

Toast the coarsely grated fresh bread in a pan.

In boiling salted water cook the Spaghetto Quadrato® 1, drain when al dente and stir in the sauce. Serve, by grating the fresh zest of orange, bottarga and a sprinkling of breadcrumbs.

Recipe by Vincenzo Sutera Mondello for the contest Ilovespaghettoquadrato