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Ingredients
2 cloves garlic, minced
1/2 cup Italian parsley, minced
10-12 cherry tomatoes, halved if large
4 tablespoons Scalia or Agostino Recca Anchovy Oil (Colatura)
4 tablespoons Colonna Molise DOP or Segreto DOP Extra Virgin Olive Oil
Squeeze (about 1-2 teaspoons) lemon
400 grams (a little less than 1/2 package) Setaro Spaghetti
In a large bowl, mix garlic, parsley, cherry tomatoes. Then drizzle in colatura and EVOO and toss. Squeeze lemon over all. Let this mixture sit for 2-4 hours.
Bring a large pot of well-salted water to a full boil and add spaghetti. Cook about 10 minutes until pasta is al dente, saving about a 1/2 cup of cooking water. Toss with the garlic-tomato-colatura mixture, adding a tablespoon or two of cooking water if it seems too dry. Serve at room temperature.
Recipe by Antonella Casale
Antonella Casale's family loves this dish on a summer day. She learned it from her father who worked on a fishing boat off the Amalfi Coast.
Ingredients
- 2 cloves garlic, minced
- 1/2 cup Italian parsley, minced
- 10-12 cherry tomatoes, halved if large
- 4 tablespoons Scalia or Agostino Recca Anchovy Oil (Colatura)
- 4 tablespoons Colonna Molise DOP or Segreto DOP Extra Virgin Olive Oil
- Squeeze (about 1-2 teaspoons) lemon
- 400 grams (a little less than 1/2 package) Setaro Spaghetti
In a large bowl, mix garlic, parsley, cherry tomatoes. Then drizzle in colatura and EVOO and toss. Squeeze lemon over all. Let this mixture sit for 2-4 hours.
Bring a large pot of water to a full boil (because of the saltiness of the colatura no salt is needed) and add spaghetti. Cook about 10 minutes until pasta is al dente, saving about a 1/2 cup of cooking water. Toss with the garlic-tomato-colatura mixture, adding a tablespoon or two of cooking water if it seems too dry. Serve at room temperature.
Recipe by Antonella Casale
