Spaghetti alla Colatura Italian fish sauce pasta.

Name: Spaghetti alla Colatura Italian fish sauce pasta.
Prep time: 5 min
Cook time: 20 min
Ingredients: 400 g spaghetti ((14oz) I used spaghettoni from Benedetto Cavalieri); 45 ml colatura ((3-4 tbsp)); 1-2 garlic cloves (peeled and crushed); 20g fresh parsley (chopped (1/3 cup)); 1 tsp fresh peperoncino (red chili pepper) (chopped or 1/2 tsp peperoncino flakes (optional)); 5 tbsp extra virgin olive oil. (more if required.); 1 tsp salt (for pasta or even no salt as colatura quite salty)

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www.the-pasta-project.com

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Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 4

Cost: $5.44 /serving

Author : Jacqui

amalfi coast anchovy sauce colatura

Spaghetti alla Colatura Italian fish sauce pasta.

Ingredients

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400 g spaghetti ((14 ounces) I used spaghettoni from Benedetto Cavalieri)45 ml colatura ((3-4 tbsp))1-2 garlic cloves (peeled and crushed)20 grams fresh parsley (chopped (1/3 cup))1 tsp fresh peperoncino (red chili pepper) (chopped or 1/2 tsp peperoncino flakes (optional))5 tbsp extra virgin olive oil. (more if required.)1 tsp salt (for pasta or even no salt as colatura quite salty)

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Instructions

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Step 1

Put a pot of water onto boil. Add just 1 teaspoon salt or none (the colatura is quite salty). Add the spaghetti and cook al dente according to the instructions on the packet.

Step 2

While the spaghetti is cooking, combine garlic, parsley and peperoncino in a large bowl. Slowly drizzle in the olive oil, followed by the colatura. Leave to rest until pasta almost cooked then add 2-3 tablespoons of the pasta cooking water to form an emulsion. Whisk well.

Step 3

When the pasta is ready, save some more cooking water and drain. Add the pasta to the bowl along with another 1/2 cup pasta cooking water. Toss and stir pasta to emulsify the sauce and coat the pasta. If the pasta seems dry, add more pasta cooking water, 1 tablespoon at a time, until it reaches the desired consistency. Add a little more colatura and mix again.

Step 4

Serve immediately!