Classic Spaghetti Bottarga with Garlic and Olive Oil

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

2.While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté gently until fragrant and golden, about 2 minutes. Be careful not to burn the garlic.

3.Add the frozen minced meat to the skillet with the garlic. Break it up with a wooden spoon and cook until browned and cooked through, about 6-8 minutes.

4.Pour in the tomato passata, stir to combine with the meat, and let it simmer gently for 5-7 minutes. Season with salt and freshly ground black pepper to taste.

5.Once the spaghetti is cooked, reserve 1/2 cup of the pasta cooking water and then drain the pasta.

6.Add the drained spaghetti to the skillet with the meat and tomato sauce. Toss well to combine, adding reserved pasta water a little at a time if the sauce seems too thick.

7.Remove the skillet from heat. Drizzle the remaining 1 tablespoon of olive oil over the pasta and sprinkle the finely grated bottarga evenly on top. Toss gently to incorporate the bottarga without breaking it down too much.

8.Serve immediately, garnished with chopped fresh parsley and grated Parmesan cheese if desired.