Pasta with fish roe

Ingredients

• 350 glong pasta of your choice, such as bavette, spaghetti or linguine
• 100 gfresh fish roe
• 6Pachino cherry tomatoes
• 1peeled garlic clove
• to tastechopped parsley
• ½ glassdry white wine
• 2 tablespoonsdesalted capers
• 1untreated lemon
• 60 mlextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Choose fresh roe

   Buy the fish roe from a trusted fishmonger, as it needs to be very fresh.

2. 2

   Heat the oil

   This recipe uses fresh cod roe. Warm the oil in a frying pan large enough to toss the pasta in later.

3. 3

   Infuse the garlic

   Let the garlic turn golden in the oil. Use it whole and remove it once it has flavoured the oil, or chop it if you prefer.

4. 4

   Add the roe

   Rinse the roe sac and slit it with a knife. Remove the fresh cod roe and add it to the pan.

5. 5

   Cook the capers

   Add the desalted capers and let them take on the flavour for 2 minutes, stirring gently with a wooden spoon.

6. 6

   Prepare the tomatoes

   Meanwhile, rinse and chop the cherry tomatoes. After the 2 minutes, pour the white wine over the roe.

7. 7

   Simmer the sauce

   Once the alcohol has evaporated, add the tomatoes and cook for 5 minutes. Season with salt and pepper.

8. 8

   Boil the pasta

   Cook the pasta in plenty of salted water and drain it 1–2 minutes before the time given on the packet. Reserve a little cooking water.

9. 9

   Toss with sauce

   Add the pasta to the pan and toss to combine. If needed, add 1–2 tablespoons of the reserved cooking water.

10. 10

    Finish and serve

    Divide the pasta between plates and finish with chopped parsley and grated lemon zest. Serve straight away.

What is pasta with fish roe?

This Italian first course combines pasta with fresh fish roe, here specified as cod roe, in a light pan sauce. The roe, capers and wine bring savoury depth, while tomatoes and lemon add brightness.

The method relies on a short cook for the roe and tomatoes, followed by tossing the pasta in the sauce. That keeps the flavours distinct and helps the sauce cling to the strands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 16g protein, 67g carbs, 16g fat.

Most of the carbohydrates come from the pasta, while the olive oil provides much of the fat. The roe and pasta contribute protein, with capers, tomatoes and lemon adding flavour in smaller amounts. Balance the plate with a generous side salad or vegetables.

Choosing the roe

Freshness first: the recipe calls for very fresh roe, so buy it from a fishmonger you trust. The instructions use cod roe, though the ingredient list simply says fresh fish roe.

Handle it gently: rinse the sac, slit it and remove the roe before adding it to the pan. Stir carefully as it cooks so it does not break up more than you intend.

Building the sauce

Garlic and oil: let the clove colour gently to flavour the oil. Keep it whole if you want to remove it afterwards, or chop it for a more pronounced garlic presence.

Capers and wine: the desalted capers spend 2 minutes in the pan before the wine goes in. Let the wine’s alcohol evaporate before adding the tomatoes.

Getting the texture right

Tomatoes: cook them with the roe for 5 minutes, just until they soften into the pan sauce. The recipe does not call for a long, reduced tomato base.

Pasta: drain it 1–2 minutes before the packet time, then finish it in the sauce. A spoonful or two of pasta water can help bring the ingredients together if the pan looks dry.

Timing and finishing

Prepare the tomatoes while the roe and capers cook, and bring the pasta water to the boil as the sauce comes together. This makes the pan-tossing step easier to do while the pasta is hot.

Finish at the table: add parsley and finely grated lemon zest just before serving. The recipe calls for immediate serving, so have the plates ready.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh accompaniment to the rich, savoury pasta. Keep the side lightly seasoned so it does not compete with the capers and roe.

For a fuller meal, serve bread alongside to catch any sauce left on the plate. A squeeze of lemon at the table is optional if you enjoy extra citrus.

Recipe notes & tips

• Ask the fishmonger for very fresh roe and keep it chilled until you are ready to cook.
• Desalt the capers before adding them, as the sauce is seasoned separately.
• Keep the roe stirring gentle to preserve its texture.
• Reserve pasta water before draining, as it is useful for loosening the sauce.
• Grate only the lemon’s yellow zest to avoid adding bitter white pith.
• Serve as soon as the pasta has been tossed with the sauce.

Variations

• Use another long pasta: choose spaghetti or linguine in place of bavette.
• Change the roe: use another fresh fish roe if that is what your fishmonger has available.
• Add chilli: include a little chilli with the garlic for a warmer finish.
• Add more herbs: finish with extra parsley for a fresher herbal note.
• Make it more lemony: offer lemon wedges at the table for those who want more citrus.

Common mistakes to avoid

• Using roe that is not fresh: buy it from a trusted fishmonger and use it promptly.
• Overcooking the tomatoes: keep their pan time to 5 minutes so the sauce stays fresh-tasting.
• Draining the pasta too late: take it off the heat 1–2 minutes before the packet time so it can finish in the sauce.
• Letting the pan become dry: loosen the pasta with 1–2 tablespoons of reserved cooking water if needed.
• Adding lemon pith: grate the zest finely and avoid the bitter white layer.

How to store

This pasta is best eaten straight away. If you have leftovers, refrigerate them promptly in a covered container and use within 1 day; reheat gently in a pan with a splash of water, taking care not to overcook the roe.

Frequently asked questions