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Vermicelli with Colatura and Sundried Tomatoes

Colatura is the Italian fish sauce made from anchovies, in Cetara. This noble liquid derives from GARUM and was used by the Ancient Romans as a dressing on their food. It’s a delicacy!

-serves 4 people-

1 pound Vermicelli pasta

4 Tbsp Colatura di Cetara

4 garlic cloves, sliced

2 halfs sundried tomatoes, in small stripes

4 Tbsp extra-virgin olive oil

2 tsp chili flakes

16 parsley leaves, chopped

Heat a large pot of water to boiling on high. No salt is needed as Colatura and sundried tomatoes will give all the saltiness to this dish.

In a large serving bowl combine all the ingredients and set aside.

Cook the pasta in the boiling water and cook it al dente, still firm to the bite.

I cook it half of the time it shows on the pasta box!

Reserve 1/2 cup of the pasta cooking water and drain.

Pour the pasta in the serving bowl. Wisk all together. Let it sit for 30 seconds and add half the reserved pasta cooking water.

If it seems dry you can add the rest of it gradually to achieve your desired consistency.

Garnish with entire parsley leaves and extra chili flakes.

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