Spaghetti alla Colatura Italian fish sauce pasta.
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Servings
4
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Calories
532 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Spaghetti alla Colatura Italian fish sauce pasta.
Description
This Italian fish sauce pasta begins by cooking spaghetti until al dente. While the pasta cooks, garlic, chopped parsley, and chili pepper are combined and blended with extra virgin olive oil and colatura, an aged anchovy-based fish sauce. A small amount of pasta cooking water is added to emulsify the sauce into a smooth mixture.
The drained spaghetti is then tossed in the sauce, which clings through its oil sheen and gentle seasoning. The pasta carries the salty, savory flavors of colatura combined with the brightness of fresh herbs and the gentle kick of chili. The dish is served immediately to preserve the texture and the fresh herb aroma.
This recipe requires little preparation beyond quality ingredients and precise emulsification. The balance of salty, herbal, and spicy flavors makes it a distinct and elegant way to enjoy fish sauce in an Italian pasta context.
Ingredients
- 400 g spaghetti (14oz) I used spaghettoni from Benedetto Cavalieri
- 45 ml colatura (3-4 tbsp)
- 1-2 garlic peeled and crushed, cloves
- 20g parsley chopped (⅓ cup, fresh
- 1 teaspoon red chili pepper chopped or ½ teaspoon peperoncino flakes (optional, aka peperoncino, fresh
- 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 76g | 25% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 1457mg | 61% |
| Potassium | 286mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 423IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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