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Spaghetti con la colatura di alici in a white bowl with garlic slices, chili flakes, parsley, and colatura bottle on marble

Spaghetti con la Colatura di Alici

A traditional Campanian pasta dressed with colatura di alici, olive oil, garlic, and chili. No cooked sauce, ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 400 g dried spaghetti (bronze-die) Gragnano or similar
  • 3 tbsp colatura di alici approx. 45 ml, adjust to taste
  • 80 ml extra-virgin olive oil mild, fruity variety
  • 3 cloves garlic thinly sliced
  • 1/2 tsp dried chili flakes Calabrian preferred, or standard red pepper flakes
  • 20 g flat-leaf parsley roughly chopped, leaves only
  • 120 ml pasta cooking water reserved before draining

Method
 

  1. Bring a large pot of lightly salted water to a rolling boil. Use less salt than usual - about half your normal amount - since colatura is already very salty.
  2. Add the spaghetti and cook 1 minute less than the packet directions, stirring occasionally to prevent sticking.
  3. While the pasta cooks, combine the olive oil, sliced garlic, and chili flakes in a large mixing bowl. Stir briefly so the garlic is coated in oil.
  4. Add the colatura di alici to the bowl and stir to combine with the oil mixture. Do not heat this dressing.
  5. About 2 minutes before the pasta is ready, ladle 120 ml of the starchy cooking water into the bowl with the dressing. Stir until the oil and water look loosely combined.
  6. Drain the spaghetti and immediately transfer it to the bowl with the dressing.
  7. Toss vigorously with tongs for 60 to 90 seconds, adding a splash more pasta water if the dressing looks tight, until every strand is glossy and the oil has emulsified into a light coating.
  8. Add the chopped parsley and toss once more. Serve straight away in warm bowls.

Notes

Colatura intensity varies by brand - Nettuno and Delfino Battista are reliable. Taste the dressing on a small piece of bread before adding it to the pasta so you know how salty your batch runs.