Spaghetti with Heirloom Tomatoes, Basil, and Bottarga Breadcrumbs

• 1 1/2 cups fresh breadcrumbs
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 sprig rosemary
• 2 chiles de arbol, crumbled with your hands
• 2 cups sliced red onion
• 1 tablespoon thyme leaves
• 1/4 cup sliced garlic
• 1 pound spaghetti
• 2 pounds very ripe heirloom tomatoes, chopped
• 4 tablespoons unsalted butter
• 1/2 cup sliced basil
• 1/4 cup sliced flat-leaf parsley
• Small chunk bottarga di tonno, shaved or thinly sliced to equal 1/4 to 1/2 cup
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 375F.
2. Put a large pot of heavily salted water on to boil over high heat.
3. Toss the breadcrumbs with 2 tablespoons olive oil, spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
4. Heat a large saute pan over high heat for 2 minutes.
5. Pour in the remaining 1/4 cup olive oil, and add the rosemary and crumbled chiles.
6. Let them sizzle in the oil a minute or so, and then add the sliced onion and thyme.
7. Season with 1 teaspoon salt and some pepper.
8. Turn the heat down to medium, and cook 3 minutes, stirring often.
9. Stir in the garlic, and cook another 3 to 4 minutes, until the onion is translucent and starting to color slightly.
10. Drop the pasta in the boiling water.
11. Turn the heat under the onions back up to high, and add the tomatoes to the pan with 1 teaspoon salt and some freshly ground black pepper.
12. Stir the tomatoes often, and cook about 8 minutes, until their juices are released and start to reduce.
13. When the pasta is al dente, drain it and add it to the tomatoes.
14. Toss well, add the butter, and cook 3 to 4 minutes, to reduce the juices so they coat the noodles well.
15. Season with 1/2 teaspoon salt and taste.
16. Add the basil, parsley, and half the bottarga to the pan, and toss to combine.
17. Transfer to a large warm pasta bowl or platter.
18. Shower the breadcrumbs over the pasta, and scatter the remaining bottarga shavings on top.

fresh breadcrumbs, extravirgin olive oil, rosemary, arbol, red onion, thyme, garlic, spaghetti, very ripe heirloom tomatoes, unsalted butter, basil, parsley, kosher salt

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-heirloom-tomatoes-basil-and-bottarga-breadcrumbs-390931 (may not work)