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Il Tomolo
2023-01-17 12:31:17
2023-01-17 12:31:17
Tomolo recipes
Spaghetti with Cetara anchovy sauce
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Recipe
Spaghetti with colatura di alici di Cetara DOP is a typical dish of the Amalfi Coast tradition; a quick and appetising dish, very easy to prepare with an exceptional result.
The star of this dish is the colatura di alici di Cetara, a highly prized product that enhances the flavours of even the simplest ingredients.
Ingredients for 4 people
- Artisan ribbon spaghetti - 350 g
- Cetara Nettuno anchovies in oil - 4 tablespoons
- Ascolana Tenera extra virgin olive oil - 6 spoonfuls
- 1 clove of garlic
- Cetara spicy anchovies - 4 fillets
- Fresh parsley to taste
How to prepare
The preparation of this dish is very simple, just follow a few steps:
- Cook the spaghetti in plenty of unsalted or lightly salted water for 8 minutes (they should be very al dente).
- While the spaghetti is cooking, sauté the garlic and spicy anchovy fillets in a frying pan until the anchovies are done.
- Using a spaghetti ladle, drain the spaghetti very al dente and return them to the frying pan to finish cooking, adding a little of the cooking water for the mantecatura; this will help the sauce to thicken.
- Turn off the heat, add the anchovy sauce and serve, garnishing the plates with a generous handful of freshly chopped parsley.
