Raffaella Nettuno makes Gustiamo’s Colatura (best Colatura you ever tasted). This is her special and secret recipe for Spaghetti con la Colatura. Delicious and very easy to prepare: you just need to know how to boil water!


SERVES:  4-5 people
TIME: 20 minutes

Spaghetti  (500gr-1.1 lbs)
Nettuno Colatura (4 tablespoons)
Extra Virgin Olive Oil (6 tablespoons)
Garlic (1 clove), finely minced
Fresh parsley (1/2 cup), chopped
Chili peppers (1 teaspoon)


1. Boil Spaghetti in UNSALTED water and cook al dente (about 8 minutes).
2. While Spaghetti are boiling, in a serving bowl mix together Colatura, EVOO, garlic, chili pepper, and parsley.
3. Drain pasta,  saving 1/2 cup of pasta water.
3. Put Spaghetti inside the serving bowl, mixing together all the ingredients.
4. If the pasta seems dry, add some pasta water (1 tablespoon at a time) until desired consistency is reached.
5. Serve immediately.

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  1. Pingback: Colatura in Saveur
  2. Paige in AZ says:

    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!!!

  3. 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

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