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Ingredients
1 pound linguine or spaghetti
Salt
6 tablespoons colatura (see note)
2 tablespoons freshly squeezed lemon juice, more to taste
1 tablespoon packed grated lemon zest (from 1 ½ lemons)
2 teaspoons minced garlic
½ teaspoon crushed red chili pepper flakes, more to taste
Freshly ground black pepper to taste
6 tablespoons extra virgin olive oil
½ cup minced fresh parsley
Coarse sea salt (optional), to taste
Nutritional analysis per serving (4 to 6 servings)
58 grams carbs; 405 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 3 grams fiber; 236 milligrams sodium; 10 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook pasta in salted boiling water according to package directions until al dente. In a large bowl, combine colatura, lemon juice, zest, garlic, chili pepper and black pepper.
- Step 2
Drain pasta, and add it to bowl, tossing well. Drizzle in olive oil and parsley, toss to combine, and taste. Add salt if desired. Serve hot or at room temperature.
Colatura is available by mail order from Zingerman's Deli in Ann Arbor, Mich.: (888) 636-162. A 100-milliliter bottle is $15 plus shipping.
Private Notes
Comments
Agree! You don't need six tablespoons-- 3 plus a 1/4 cup olive oil, and then maybe another, generous teaspoon at the very end. I added a 1/4 cup of panko toasted in olive oil for a nice texture contrast/boost. I think this would also work well with some grilled or sauteed shrimp or wine-steamed little necks added in at the end for a fuller meal.
This is a terrific way to use colatura. 1.5T was a good amount for 1/2 lb of pasta. Maybe use 2T next time? I use Bourbon Barrel Food’s vegetarian Worcestershire Sauce where I might have used colatura. Will finish my bottle of the colatura with this recipe and stick with BBF’s Worcestershire Sauce.
Recipe from Serious Eats uses 3T of Colatura for 1 lb pasta
You really don't need to salt pasta water. Reducing salt in your diet by tiny increments is far more tolerable than punishing yourself with a plate of bland goo. A larger pot and a wooden spoon will keep the water and pasta moving. The pasta itself won't benefit from the flavor salted water imparts, but you can add a pinch of salt substitute at the table.