Pasta Salad with bottarga, cherry tomatoes and cream of celery

300 gr. Pasta
130 gr. Cherry tomatoes
1 Head of Celery
100 gr. Grated bottarga
Whole bottarga (as needed)
Extra-virgin olive oil (as needed)
Salt (as needed)

Boil the pasta in an abundant amount of salted water until it is “al dente”, drain and dress with olive oil and grated bottarga. Blend the celery, filter the liquid, add salt, pepper and olive oil to taste. Dice the cherry tomatoes. In a large bowl, mix the pasta with the cherry tomatoes. Arrange the cream of celery on the base of a plate, add the pasta: finish with olive oil and slices of bottarga.