A small piece of bottarga di muggine (30grams), chopped or grated, transforms a simple pasta dish in a fabulous recipe.
For 2p, chop 750 grams of courgettes, 1 large clove of a huge aglione ( is family of garlic, but less garlicky), 1 chili. Put in an oven dish. Spread a drizzle of olive oil and a few chopped fresh sage leaves.
Put in the oven at 180° for 30 mins. Stir halfway.
Boil a portion of spaghetti. Keep some of the pasta boiling water if needed.
Chop 30 grams of bottarga in small pieces.
Mix the spaghetti with the courgettes. Add 200 grams of canned tuna, the juice of 1/2 of a lemon, pepper and salt ( be careful because bottarga is already salty ). Finish with the bottarga.