Dish

Spaghetti alla colatura

Spaghetti with colatura (fermented anchovy sauce)

Spaghetti alla colatura is made with spaghetti pasta, colatura di alici (anchovy sauce), garlic, olive oil, and red pepper flakes. The dish is typically served with a sprinkle of parsley and grated Parmesan cheese. The anchovy sauce gives the dish a salty and savory flavor that pairs well with the garlic and red pepper flakes. This dish is perfect for seafood lovers and those who enjoy bold flavors.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Spaghetti alla colatura originated in the Campania region of Italy, specifically in the town of Cetara. The dish was created by local fishermen who used the anchovy sauce as a way to preserve their catch. Today, the dish is a popular staple in Italian cuisine and is enjoyed by many around the world.

Dietary considerations

This dish is not suitable for vegetarians or those with a fish allergy. It is also high in sodium due to the anchovy sauce.

Variations

Variations of this dish include adding cherry tomatoes, capers, or olives to the sauce. Some also add breadcrumbs for texture.

Presentation and garnishing

To garnish, sprinkle with fresh parsley and grated Parmesan cheese. Serve hot.

Tips & Tricks

To prevent the pasta from sticking together, be sure to stir it frequently while cooking. If the dish is too salty, add a squeeze of lemon juice to balance the flavors.

Side-dishes

This dish is typically served as a main course and does not require any side dishes. However, a light green salad can be served as a refreshing accompaniment.