Spaghetti with colatura di alici
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This spaghetti with colatura di alici recipe, or spaghetti with anchovy sauce, is all about balance. This seemingly simple dish is somewhat of a signature of Pasquale Torrente's, using the anchovy sauce that's made in Cetera, the village that he grew up in where he now has his restaurant.
First published in 2018
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Ingredients
Metric
Imperial
Spaghetti con la colatura di alici
- 400g of spaghetti
- colatura di alici, from Cetera
- 1 garlic clove, bashed
- 1 tbsp of chopped parsley
- 1 chilli
- extra virgin olive oil
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Method
1
Bring a large pan of water to the boil and add the spaghetti – do not season the water with salt
- 400g of spaghetti
2
Cook until al dente then drain, retaining the pasta water
3
Add the garlic, parsley, chilli and around 3 tbsp of olive oil to a large mixing bowl. Add around 1 tsp of the colatura di alici – the amount needed will depend on the strength of the sauce, which varies widely
- extra virgin olive oil
- colatura di alici, from Cetera
- 1 tbsp of chopped parsley
- 1 chilli
- 1 garlic clove, bashed
4
Add a splash of the hot reserved cooking water to the bowl and mix to combine. Add the drained pasta and toss to coat in the mixture. Taste and adjust with more colatura di alici if needed before serving
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