colatura

Colatura is another umami bomb to add to your pantry, and plays an essential role in this easy and delicious weeknight pasta dish.

Spaghetti con la Colatura di Alici (Pasta With Colatura) Recipe

(18 grams) panko breadcrumbs

(75 milliliters) extra-virgin olive oil, divided

(450 grams) dried spaghetti

(45 milliliters) Colatura, plus extra as needed (see note)

garlic clove,

red pepper flakes

(15 grams) chopped fresh parsley leaves

lemon lemon

In a small skillet, combine breadcrumbs and 1 tablespoon (15ml) olive oil, and cook over medium-low heat, stirring occasionally, until toasted and golden brown, 5 to 7 minutes. Transfer breadcrumbs to a small bowl, and season lightly with salt. Set aside.

In a Dutch oven or medium pot, bring 3 quarts of water and 1 teaspoon salt to a boil over high heat. Add spaghetti to water and cook, stirring frequently during the first minute to prevent pasta from sticking. Cook pasta until al dente.

Meanwhile, in a very large bowl, combine colatura, garlic, and pepper flakes. Whisking constantly, slowly drizzle in 1/4 cup (60ml) olive oil, followed by 2 tablespoons (30ml) pasta water, to form an emulsion.

Transfer pasta to bowl along with another 1/2 cup (120ml) pasta water and parsley. Vigorously toss and stir pasta to emulsify sauce and coat with  noodles. Add breadcrumbs and toss to combine. Pasta should be well-coated with creamy, emulsified sauce. If it seems dry, add extra pasta water, 1 tablespoon (15ml) at a time, until it reaches the desired consistency.

Add lemon zest and taste pasta for seasoning, adding a final splash of colatura if needed. Serve immediately.

Spaghetti alla Colatura is a no-cook pasta aglio olio that’s made even more delicious with the addition of Italy’s umami delicacy, colatura, an aged anchovy fish sauce. If you can get your hands on some this recipe is so worth making. Fast and easy too!

Spaghetti alla Colatura Italian fish sauce pasta.

400 g spaghetti ((14 ounces) I used spaghettoni from Benedetto Cavalieri)

45 ml colatura ((3-4 tbsp))

garlic

fresh parsley (chopped (1/3 cup))

tbsp extra virgin olive oil. (more if required.)

salt pasta

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.

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.

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.

Top 2 colatura recipes from across the web

The most viewed colatura recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spaghetti con la Colatura di Alici ...

Spaghetti alla Colatura Italian fis...

Top 2 colatura recipes from across the web

The most viewed colatura recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spaghetti con la Colatura di Alici ...

Spaghetti alla Colatura Italian fis...

The most viewed colatura recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine