Udon with Smoked Bottarga & Cherry Tomatoes
Ingredients
8 ounces udon noodles, fresh if available
1 cup cherry tomatoes, halved or whole (depending on size)
2 tablespoon Parmesan
3 scallions, sliced thin
1 ounce bottarga
1/2 cup butter
2 tablespoons olive oil
Salt
Directions
Bring 8 cups of water to a boil in a medium-sized pot. Add 2 tablespoons of salt to the water once boiling.
While waiting for the water to boil, in a separate large sauté pan on medium heat, add 2 tablespoons olive oil. Add the cherry tomatoes and half of the sliced scallions. Sweat the scallions and tomatoes until soft with a pinch of salt (about 5 minutes), careful not to burn. Once soft, turn the heat to low, add 1/4 cup butter and slowly melt while gently stirring.
Add the udon noodles to the boiling water, only cooking for a maximum of 5 minutes. Be sure to set aside some of the pasta water before transferring to a colander to drain.
Add the noodles to the sauté pan while on low-medium heat and gently fold all of the ingredients together with a few tablespoons of the pasta water, stirring until saucy. Once incorporated, add 1ounce grated bottarga and the rest of the butter.
Fold in the parmesan cheese and present on your favorite serving dish or pasta bowl, adding what’s left of the sliced scallions and another grate or two of bottarga for garnish.