Fregola Sarda con Bottarga e Pomodorini

In a large, heavy-bottomed pan, heat the Extra-virgin olive oil over medium heat.

Add the Aglio and Peperoncino, sautéing gently until fragrant, about 2 minutes. Do not let the Aglio brown.

Add the halved Pomodorini to the pan and cook for 5-7 minutes, stirring occasionally, until they start to soften and release their juices.