Recipe: Spaghetti with Acquapazza Colatura di Alici (Italian Anchovy Sauce)
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Sometimes the simplest recipes are the best, and they don't come much simpler than this mouthwatering pasta dish. The secret is in the unique ingredient Colatura di Alici — a traditional anchovy extract made in the small Italian town of Cetara. Salted anchovies are marinated in wooden barrels for six months, after which the juice is strained off and bottled. Surprisingly, the taste isn't overpowering. Much like asian fish sauce, Colatura di Alici adds a tantalising umami flavour to your dish.
Huge thanks to Vorrei for sharing this wonderful recipe with us, and for introducing us to this fantastic ingredient which they sell exclusively at TheFoodMarket.com.
- 400g Spaghetti or Linguine
- 2 Cloves Garlic
- 150cl Extra Virgin Olive Oil
- Chopped Parsley
- 1 Tsp per person of Colatura Di Alici
- Rating: Easy
- Serves: 4
Sold by Vorrei
£15.90 Free delivery
1 Cook the pasta in unsalted water
2 In a bowl, mix together the garlic (chopped), olive oil, well-chopped parsley, the colatura and finally one or two spoons of pasta water.
3 Drain the pasta whilst still quite firm and add the dressing you have just prepared
3 Stir together until well mixed, serve and enjoy!