Recipe courtesy of David Rosengarten
Save Recipe Print
25 min
10 min
15 min
: 6 servings.



In a large serving bowl, mash together lightly half the roe, two of the tomatoes, and the minced garlic. Mix in 1/3 cup olive oil and salt and hot pepper to taste.

Cook the spaghetti in boiling salted water until al dente. Drain; toss quickly with the roe mixture. Drizzle with the remaining oil if the pasta seems dry. Top with the remaining roe and the remaining tomato. Sprinkle with the parsley and garnish with the lemon halves. Serve immediately.

Suggested drink: Regaleali, Tasca d'Almerita 1996

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Spaghetti Pie

Recipe courtesy of Katie Lee

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Spaghetti Sauce

Recipe courtesy of Ree Drummond

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

Spaghetti Squash with Marinara

Recipe courtesy of Michael Chiarello

Spaghetti Aglio E Olio

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories