This recipe comes from Gragnano, the Pasta capital of the world. The day Sergio from Pastificio Faella gave it to us, we ran home to try it. This pasta is extraordinary. It is a creamy marriage of distinct and bright ingredients which requires no effort to achieve an incredible result.
SERVES: 5-6 people
TIME: 20 minutes
Spaghettini (500 gr/1.1 lbs)
Garlic (1 clove), finely minced
Extra Virgin Olive Oil (5 tablespoons)
Colatura (5 tablespoons)
Fresh parsley (1/2 cup), finely chopped
Yellow Tomatoes (680 gr/ 23.9 oz)
1. Bring a large pot of unsalted water to a boil.
2. In a large bowl, mix the EVOO, Colatura, garlic, yellow tomatoes, and parsley.
3. Cook Spaghettini until al dente, about 5 minutes.
4. Drain and add the pasta to the mixture, mix very well, and serve.
have made this for years…..sometimes with red tomatoes….and sometimes with cilantro, not regular flat parsley……and sometimes with anchovies proper & not the colatura……and sometimes with cacio di roma or parmesan, but the garum does the trick…….everytime……….delicious!……..
Ciao Karl! Grazie mille. Yes! Delicious every time. Those are great variations.
Absolutely delicious! Glad I ordered the yellow tomatoes and Coloratura. Will make this often.
Aside from a Howlin’ Wolf song, what is a spoonful? That could be a teaspoon or a tablespoon or even something else.
Cooking is not a science it’s an Art…there are some exceptions making a Bernaise sauce or baking items ie: soufflé…etc. Cooking in our Sicilian family goes back many generations and I’ve acquired techniques by watching family. A spoonful will depend on how many servings, if you prefer pasta well dressed or drier…Same goes for making homemade pasta . You have a basic idea of quantity of durum wheat to use as well as water, and need to adjust as you mix and knead the dough…hope this helps…Saluti ! Futtitinni…
I just made this pasta dish, it is absolutely delicious!
I made this last night for friends. Absolutely delicious. The colatura adds a intriguing flavor. Four people. Four thumbs up.
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