Penne with cherry tomatoes, bottarga and lemon zest

Serve 6

Cook the penne pasta in boiling salted water until al dente. Meanwhile, in a saucepan, warm up the datterini tomatoes sauce together with a little water. Grate the lemon zest, only the yellow part. Drain the penne and toss them in the sauce. Plate up the pasta and complete with a sprinkle of  bottarga and  the grated lemon zest.