Spaghetti con la Colatura di Alici (Pasta with Colatura) Recipe

[Photograph: Vicky Wasik]

This pasta dish is the the headstrong, wild umami bomb sibling to traditional aglio e olio. It might be even easier to make, as the sauce is essentially a no-cook vinaigrette that highlights colatura, a specialty aged Italian fish sauce that packs some serious savory seafood flavor in a very small package. You’d be hard-pressed to find a dish that delivers as much of a flavor payload with as little effort or time as this one. It’ll knock your weeknight dinner socks off, trust us.

Why It Works

• This no-cook sauce is really just a simple vinaigrette that highlights the savory depth of colatura.
• Vigorously tossing the pasta, colatura vinaigrette, and pasta water in a large bowl creates a creamy emulsion that coats the spaghetti.
• Toasted breadcrumbs strengthen the emulsion and also provide a hint of crunch.

Ingredients

• 1/4 cup (18g) panko breadcrumbs
• 5 tablespoons (75ml) extra-virgin olive oil, divided
• 1 pound (450g) dried spaghetti
• 3 tablespoons (45ml) Colatura, plus extra as needed (see note)
• 1 garlic clove, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup (15g) chopped fresh parsley leaves
• 1 teaspoon finely grated lemon zest from 1 lemon

Directions

1. 1.

   In a small skillet, combine breadcrumbs and 1 tablespoon (15ml) olive oil, and cook over medium-low heat, stirring occasionally, until toasted and golden brown, 5 to 7 minutes. Transfer breadcrumbs to a small bowl, and season lightly with salt. Set aside.

2. 2.

   In a Dutch oven or medium pot, bring 3 quarts of water and 1 teaspoon salt to a boil over high heat. Add spaghetti to water and cook, stirring frequently during the first minute to prevent pasta from sticking. Cook pasta until al dente.

3. 3.

   Meanwhile, in a very large bowl, combine colatura, garlic, and pepper flakes. Whisking constantly, slowly drizzle in 1/4 cup (60ml) olive oil, followed by 2 tablespoons (30ml) pasta water, to form an emulsion.

4. 4.

   Transfer pasta to bowl along with another 1/2 cup (120ml) pasta water and parsley. Vigorously toss and stir pasta to emulsify sauce and coat withnoodles. Add breadcrumbs and toss to combine. Pasta should be well-coated with creamy, emulsified sauce. If it seems dry, add extra pasta water, 1 tablespoon (15ml) at a time, until it reaches the desired consistency.

5. 5.

   Add lemon zest and taste pasta for seasoning, adding a final splash of colatura if needed. Serve immediately.

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