Ingredients
Kosher salt
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1/2 to 1 habanero chile, seeded and thinly sliced (use rubber gloves to seed and slice)
3 garlic cloves, thinly sliced
1/4 cup sun-dried tomatoes, cut in 1/2-inch pieces
1/4 cup whole flat-leaf parsley leaves
1/4 cup basic tomato sauce, recipe follows
1 pound spaghettini (reserve 1 cup cooking liquid)
Lefkas Mullet Bottarga, for grating
1/4 cup toasted bread crumbs
Pinch chili flakes
Preparation
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
In a cold 12 to 14-inch saute pan, combine the olive oil, chile, and garlic and slowly sweat over medium heat until the garlic is soft, about 3 minutes. Add the sun-dried tomato, parsley, tomato sauce and 1 cup pasta cooking liquid and bring to a simmer.
Cook the pasta according to the package directions, until tender yet al dente, about 5 minutes. Drain the pasta and add it to the tomato mixture. Toss over high heat for 1 minute. Divide the pasta evenly among 4 heated bowls.
Grate the mullet bottarga over each bowl like a dusting of cheese, sprinkle with bread crumbs, and serve immediately with a sprinkling of chili flakes and a drizzle of olive oil.
