If you haven’t heard of Colatura De Alici you are in for a treat. It is a fermented anchovy sauce that, in complete fairness, smells pretty pungent but adds the most incredible umami hit to your pasta dishes. You can use it to simply dress pasta with olive oil, parsley, lemon and chilli for possibly one of the simplest and tastiest pasta dishes. Here, I added it to a tomato-based sauce with bucatini (like spaghetti but thicker and hollow, delicious). You can pick up some Colatura De Alici from many places, such as Melbury & Appleton for less than a tenner and it will add a whole new dimension of flavour to your cooking.
Enjoy!
Bucatini with Colatura De Alici
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 cloves garlic
- 1 tablespoon Colatura De Alici
- 400g can of good quality chopped tomatoes
- Handful chopped flat-leaf parsley
- Pinch dried chilli flakes
- 250g bucatini
- Salt, pepper, olive oil, a small pinch of sugar
- Grated parmesan, to serve
Instructions
In a frying pan, gently warm some olive oil and add the sliced garlic cloves. Cook for 30 seconds or so without burning or browning.
Add the chopped tomatoes along with a pinch of salt, sugar and a good twist of pepper
Add one tablespoon of Colatura De Alici and stir in.
Cook the sauce over a gentle heat with you prepare the pasta.
Add 250g pasta to plenty of boiling, salted water and cook according to the packed instructions.
Drain the cooked pasta, reserving a little pasta water.
Add the pasta to the sauce and mix well, adding a little pasta water to loosen the sauce.
Add the chopped parsley and serve with some grated parmesan.
Notes
If you don't have bucatini, spaghetti or linguine would work just as well.
