- Total Time: 15 minutes
- Yield: 4-6 1x
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- Bring a large pot of UNSALTED water to a boil and cook al dente.
- Mince garlic and parsley and set aside.
- Cook the pasta until al dente (1-2 minutes less than the package recommends). Drain the pasta and reserve some of the cooking water.
- Place the pasta in serving bowl, add garlic and parsley; add the colatura, olive oil and peperoncino.
- Mix well. If the pasta seems dry, add pasta water, 1 spoonful at a time, until spaghetti reaches desired consistency.
- Serve immediately.
The Bronx will rise again. And I'll tell you why. Other than the fact that my grandmother grew up on the Grand Concourse. Other than the Bronx Bombers, Bronx Science, the Zoo, the Botanical Garden and Fordham. The Bronx will rise again… because Italians still live there, and that means good food. And people like to live near good food. Aurthur Avenue may be the only Little Italy left in the US. And over on West Farm Road, my friends at Gustiamo continue to import Italy's best.
They were kind enough to send me this week’s Colatura, which is an anchovy sauce made in Cetara, a small fishing village on the Amalfi Coast. This transparent amber colored liquid is produced by aging and pressing anchovies in salt. The origins of this delicacy date back to the Romans, but the recipe was rediscovered in the Middle Ages by the monks on Amalfi.
Colatura is typically paired with spaghetti, which must be cooked without salt, because salted anchovies are very, very salty.
Raffaella Nettuno makes Gustiamo’s Colatura. Below is her special and secret recipe for Spaghetti con la Colatura. (Click on the ingredients for links to buy them on Gustiamo.com)