Spaghettone with colatura di alici (anchovy colature)

Ingredients for 4 persons

  • 500 grams of spaghettone
  • extra virgin olive oil
  • 1 clove of garlic
  • anchovy colature
  • parsley
  • chili for lovers


  1. Bring 5 liters of unsalted water to the boil because the colature will replace the salt and immerse the 500 grams of spaghettone in it for 15-17 minutes for an "al dente" cooking.
  2. While the pasta is cooking, prepare with the anchovy colature.
  3. In a container put 8 tablespoons of extra virgin olive oil (2 per person) and 4 tablespoons of colature (1 per person).
  4. Add the crushed garlic clove, a few sprigs of flat-leaf parsley and chili if you are a fan.
  5. Everything must be believed.
  6. At the end of the pasta cooking, take a few tablespoons of the cooking water and lengthen your preparation.
  7. As soon as the pasta is cooked, drain it and mix it with the preparation.
  8. Adjust the amount of extra virgin oil and the colature if you feel that it is not strong enough.
  9. Serve immediately and enjoy.

Enjoy your meal.

Spaghettone with colatura di alici (anchovy colature)

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