This is Raffaella Nettuno’s special and now not-so-secret recipe for Spaghetti con la Colatura. Nettuno makes the best colatura you’ve ever tasted in Cetara, on the Amalfi Coast. This pasta dish is delicious and very easy to prepare: you just need to know how to boil water! You must use high quality pasta for this dish or the sauce won’t be starchy enough. We recommend spaghetti from Pasta Faella in Campania.
Ingredients
SERVES: 5 people
TIME: 20 minutes
- Spaghetti,1 bag (500g / 1.1 lbs)
- Nettuno Colatura, 4 Tbsp
- Extra Virgin Olive Oil, 6 Tbsp
- Garlic, 1 clove, finely minced
- Fresh parsley, 1/2 cup, chopped
- Chili peppers, 1 tsp or more to taste
Preparation
- Boil the spaghetti in UNSALTED water and cook until al dente (about 8 minutes).
- Meanwhile, combine the Colatura, EVOO, garlic, chili pepper, and parsley in a large serving bowl.
- Drain the pasta, reserving 1/2 cup of pasta water.
- Pour the spaghetti into the serving bowl, mixing all the ingredients together.
- If the pasta seems dry, add some pasta water (1 tablespoon at a time) until your desired consistency is achieved.
- Serve immediately.
Hi! My bottle of Colatura is already opened, so I am not sure how much 2/3 of the bottle is… (also you have two different sized bottles, so which bottle did you mean??) Anyways my question is: how many spoonfuls/tablespoons/ounces of the colatura is for this recipe? Thank you!!!
For those looking for Garum to recreate ancient Roman food, you can’t go wrong with Colature or failing that the one from Southern Spain by Matiz packaged in a tiny amphora shaped bottle. Be warned this is strong and a little goes a long way. Don’t waste your time and recipe on the crap from asia, it’s s too salty and God only knows what’s
in it. Be wise