difficulty
Bassa
preparation
10 Min
cooking
15 Min
servings for
4
products
ingredients
- 350 gr di spaghetti
- Prezzemolo
- Aglio
- Peperoncino
- 8 cucchiai di olio extravergine d’oliva
- 4 cucchiai di colatura di alici
products
Preparation
Cook the pasta in unsalted water. Meanwhile, prepare a finely chopped mix of parsley, garlic and chilli (if desired), add eight tablespoons of extra virgin olive oil and four tablespoons of colatura di alici.
Add the al dente pasta, mix everything together well (raw) and serve.
The perfectly cooked spaghetti and the intense aroma of the Colatura will give you, with every mouthful, moments of pure pleasure. In an instant you will find yourself savouring the true essence of the magnificent culinary tradition of the Amalfi Coast.
Very little is needed! Preparing spaghetti with colatura di alici is truly within everyone’s reach and requires very little time.
An ancient recipe that pairs wonderfully with the fast pace of modern life: in just a few minutes you will bring to the table a distinctive, healthy and delicious dish.
Recipe by chef Francesco Tammaro of Ristorante San Pietro di Cetara, exclusively for Delfino Battista.
