INGREDIENTS (4 servings)

400 g cherry tomatoes / 1 clove of garlic / lemon zest / parsley / 2 pouches of bottarga (raw tuna eggs) / 350 g spaghetti / extravirgin olive oil / pepper

In a large bowl put the halved tomatoes with the crushed garlic, the lemon zest, the grates parsley and the powdered and grated bottarga. sprinkle with olive oil and pepper and let it rest in the fridge for a couple of hours. Boil the spaghetti in salted water, when ready drain them keeping a glass of the cooking water. Pour the spaghetti in the bow with the tomatoes and bottarga and mix energetically, adding some drops of cooking water. Serve with parsley and lemon zest on top.