Spaghetti alla Colatura Italian fish sauce pasta.
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!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 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.
- 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.
- 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.
- 4
Serve immediately!