Spaghetti with anchovy colatura
A spoonful of colatura, the amber essence of salted anchovies, turns simple garlic-and-oil spaghetti into a dish full of the sea.
From Zagara
- 4 tbsp Romano Garlic Flavoured Olive Oil Condiment
- 1 tbsp Testa anchovy colatura
From your pantry
- 200 g spaghetti
- 1 small red chilli, finely sliced (optional)
- A handful of flat-leaf parsley, finely chopped
- Zest of half an unwaxed lemon
- 2 tbsp toasted breadcrumbs
Method
- Cook the spaghetti in unsalted boiling water. The colatura seasons the dish, so add no salt.
- Meanwhile, warm the garlic oil with the chilli in a wide pan over low heat for 2 minutes.
- Drain the spaghetti a minute before al dente, keeping a cup of the cooking water.
- Toss the pasta in the pan with a splash of the water for 1 minute, until glossy.
- Off the heat, add the colatura, parsley and lemon zest and toss again.
- Serve topped with the breadcrumbs.
Allergens in the pantry ingredients: gluten.
Each Zagara product lists its allergens on its label.