Linguine with cherry tomatoes, basil and bottarga

Directions

1. Heat up 3 tablespoons of olive oil in a large pan, add the garlic and onion and cook for 5 min until they begin to soften.
2. Quarter the cherry tomatoes, throw them in the pan with the garlic and onion and cook for 10 mins, until soft but not melting.
3. Meanwhile, boil the linguine in heavily salted water (as salty as the sea as they say in Italy).
4. Add 3 or 4 tablespoons of water from the boiling pasta in the pan with the tomato sauce, to keep it...saucy. Season with pepper (avoid salt as bottarga is quite salty).
5. Add the bottarga, mix and top with the pasta and basil. Sprinkle with the remaining 2 tablespoons of olive oil.