Instructions: Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, combine the olive oil, pepper flakes, and garlic and saute until the garlic is almost brown, about 5 minutes. Add the tomatoes and tomato sauce and bring to a simmer.

Cook the pasta according to the package directions, until tender yet al dente, about 6 minutes. Drain the pasta and add it to tomato mixture. Toss over high heat one minute. Divide among 4 heated bowls, shave bottarga over each bowl, sprinkle with bread crumbs, and serve immediately.

Oven-Roasted Tomatoes: Preheat oven to 200 degrees.

Cut the tomatoes in half lengthwise, squeeze out the seeds, and remove the membrane. In a small bowl, combine the sugar, oil, salt, and pepper and coat the tomatoes with mixture.

Place the tomatoes, cut-side down, on a baking sheet lined with parchment paper and place in the oven. Cook for 2 hours, or until the tomatoes are very soft and have lost about half of their liquid.

This recipe yields 4 servings.

Description: "(Maccheroni Alla Chitarra)"

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