Chop the tomato pulp with a sharp knife and mince the chives. Cook the pasta in boiling salted water, drain when al dente and let it cool off under running water, then drain off the water and pat dry with a kitchen cloth. Toss the pasta in a bowl, adding a splash of oil, a pinch of salt and pepper, tomato and chives and mix well. Serve the pasta in individual dishes, grating the Bottarga on each serving and garnish with a few strands of fresh chives.
Tips. Bottarga is prepared with salted sea mullet eggs, pressed and air dried. With a very intense flavor, it is a typical Sardinian specialty useful in many dishes. Other types of eggs, for example tuna eggs, can be prepared in the same way, but sea mullet bottarga is considered the best.