Here's a quick, easy and tasty recipe you'll love making over and over.
10 oz dry thin spaghetti pasta
1 tray Uni roe
3 cloves of garlic, minced
1/2 onion, diced
1/4 cup sun-dried tomato, chopped
1/2 cup grated parmesan cheese
1/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley, chopped (for garnish, optional)
Cook the pasta: Bring a large pot of salted water to a boil and cook the thin spaghetti pasta according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, and sauté until the onions become translucent and fragrant - about 2-3 minutes. Stir in the sun-dried tomato pieces and continue to sauté for another 1-2 minutes, allowing the flavors to meld.
Reduce the heat to low, then add the uni roe (reserving 4 pieces) to the skillet and gently mix it into the onion and tomato mixture. Pour in the heavy cream and stir everything together, letting the sauce simmer for a few minutes to thicken slightly.
Add the cooked, thin spaghetti pasta to the skillet, tossing it gently with the creamy uni sauce until the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Stir in the grated parmesan cheese, allowing it to melt into the sauce and enhance the creaminess. Season with salt and black pepper to taste, adjusting according to your preference.
Divide the creamy uni pasta among four plates and top each serving with the reserved uni roe and a sprinkle of fresh chopped parsley for a burst of color and additional flavor.