Spaghetti alla colatura di alici di Cetara
This spaghetti recipe has as its main ingredients the colatura di alici from Cetara, a charming village on the Amalfi Coast (Campania). If desired, you can add datterini cherry tomatoes, preferably yellow or mixed (yellow and red) to add even more flavor and color to the dish.
Servings: 4 persone
Ingredients
- 450 gr pasta spaghetti or bavette
- 6 tablespoons Anchovy sauce from Cetara or Pisciotta
- 1 clove Garlic large
- qb Extra virgin olive oil
- qb Parsley fresh
- qb Salt
- 1 number Chili pepper if desired
- 1 number Lemon
Cherry tomatoes
Cherry tomatoes
Instructions
- Bring a pot of lightly salted water to a boil and cook the spaghetti al dente.
- Meanwhile, lightly brown the crushed garlic in olive oil with freshly chopped chili pepper (if desired, otherwise you can skip it).
- If you choose to add the cherry tomatoes, cut them in half.
- Drain the spaghetti and toss with this sauce, adding the anchovy sauce and freshly chopped parsley, and a few slices of lemon to brighten the flavor.
Notes
The anchovy sauce is first blended with olive oil, then gently cooked with onions and garlic. Meanwhile, you can find ready-made anchovy sauce in a jar and a small box of cherry tomatoes (preferably fresh). Anchovy sauce can be used as a fish sauce substitute but has a more delicate flavor. For a vegetarian version, skip the anchovies and simply add vegetable broth.
Mix the sauce with the pasta as it cooks. This way, the sauce will fully coat the spaghetti, creating a richer flavor from the sauce.
Crush the garlic. This is a good trick that helps remove the garlic smell from your hands after chopping.
Express the garlic. This will help remove the garlic odor from your hands when you finish chopping it.
Season the tomato sauce with the anchovy sauce. Not only will the anchovies add a unique flavor, but you can also extract their aroma by adding the tomato sauce.