• Total Time: 15 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti (or Spaghettini) from Gragnano
  • 8 tablespoons (the whole bottle) Colatura
  • 4 tablespoons Extra Virgin Olive Oil
  • 1/2 clove garlic
  • 1/2 cup Italian parsley, chopped
  • Peperoncino (chilli pepper flakes, to taste)

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  1. Bring a large pot of UNSALTED water to a boil and cook al dente.
  2. Mince garlic and parsley and set aside.
  3. Cook the pasta until al dente (1-2 minutes less than the package recommends). Drain the pasta and reserve some of the cooking water.
  4. Place the pasta in serving bowl, add garlic and parsley; add the colatura, olive oil and peperoncino.
  5. Mix well. If the pasta seems dry, add pasta water, 1 spoonful at a time, until spaghetti reaches desired consistency.
  6. Serve immediately.