La colatura di alici di Cetara,the anchovy  drippings ,is a very special product, really excellent. Produced in Cetara, Campania, it is a liquid sauce with an amber color produced by a traditional anchovy ripening process in a solution of water and salt.

When it is said to be traditional, reference is made to the ancient Romans.

It’s a DOP product, maybe a little expensive but really unique.

Today we propose a simple recipe that enhances all its flavor

  • 200 g  (half a regular package)  spaghetti
  • 2 tbsp. colatura di alici
  • 1 peperoncino =red chilli pepper flakes
  • 6 tbsp.EVOO
  •  1 garlic clove
  •  100 gr.= ½ cup  breadcrumbs
  • 1 handful fresh  parsley
  • pepper
  • NO SALT
Spaghetti from another Italian Region,using La Molisana

Chop the parsley with the garlic.

Pour 2 tbsp. olive oil in a pan, add parsley, garlic ,pepper and   peperoncino.

After a minute add the breadcrumbs  and stir till they’ve got a little color.

In a bowl pour 4 tbsp. EVOO and 2 tbsp. Colatura di alici, mix well.

Cook the spaghetti in boiling water ,with no salt. The colatura is already salty by itself.

When the spaghetti are ready  pour them in the bowl, stir well and add the mix with the breadcrumbs.

Serve hot and enjoy this simple and special tasty dish.

This blog has no paid ads but pure personal taste.