Spaghetti alla Colatura Italian fish sauce pasta.

5 from 60 votes

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 Time5

Cook Time20

Course: Main Course

Cuisine: Campania, Italian, Mediterranean, Neapolitan, Southern Italian

Keyword: amalfi coast, anchovy sauce, colatura, fish sauce, Italian fish sauce, spaghetti

Servings:

Calories: 532kcal

Author: Jacqui

Ingredients

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 (⅓ cup)
1 teaspoon fresh peperoncino (red chili pepper) chopped or ½ teaspoon peperoncino flakes (optional)
5 tablespoon extra virgin olive oil. more if required.
1 teaspoon salt for pasta or even no salt as colatura quite salty

Instructions

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 ½ 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.
Serve immediately!

Nutrition