Fettucine with Cetara Anchovy Colatura
Fettuccine with Cetara anchovy colatura is a simple yet refined dish from the culinary tradition of Campania, Italy. Anchovy colatura, an ancient and flavorful condiment, gives the pasta a rich, umami taste without the need for additional salt. The combination of garlic, parsley, and chili pepper enhances the fresh, maritime aroma, creating a perfect balance between simplicity and intensity of flavors.
Ingredients
(for 2 person)
200 g fettuccine
2 tablespoons extra virgin olive oil
1 garlic clove (core removed)
1 small chili pepper
1 tablespoon Cetara anchovy colatura
Fresh parsley to taste
Preparation
- Bring a large pot of water to a boil without adding salt and cook the fettuccine until al dente.
- Meanwhile, finely chop the parsley, garlic (with the core removed), and chili pepper.
- In a pan, heat the extra virgin olive oil and sauté the chopped ingredients for no more than a minute, then turn off the heat.
- Drain the fettuccine and transfer them directly to the pan, mixing at room temperature while adding the anchovy colatura. Stir well to evenly distribute the flavors.
- Plate and serve immediately.
A quick, authentic dish that perfectly embodies the essence of seafood cuisine with its simplicity and bold character.
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