First course / pasta
A fast, elegant Campanian pasta where hot bucatini meets a raw sauce of extra virgin olive oil, garlic, parsley, chili, lemon zest, and precious Cetara anchovy colatura. Colatura di Alici di Cetara is an amber anchovy seasoning from Cetara, protected as PDO, made by ripening anchovies in salt.
Recipe video
Bring a large pot of water to a boil. Do not salt the water, because the colatura is naturally very savory.
Finely chop the parsley. Slice the garlic very thinly. Zest the lemon without the bitter white pith.
In a large mixing bowl, combine olive oil, garlic, chili, lemon zest, black pepper, and half the parsley. Let it sit while the pasta cooks.
Add the bucatini to the boiling unsalted water and stir well during the first minute so the pasta does not stick.
Cook until very al dente, usually 1–2 minutes less than the package time.
Before draining, reserve 120 g / 4.2 oz hot pasta water.
Drain the bucatini and transfer it immediately to the bowl with the oil mixture. Do not put the colatura in a hot pan.
Toss quickly for 30–45 seconds, adding a little reserved pasta water until the pasta becomes glossy and lightly emulsified.
Add the Cetara anchovy colatura off the heat and toss again. Taste before adding more.
Add the remaining parsley and adjust with a few drops of colatura only if needed.
Plate the bucatini in warm bowls, finish with toasted breadcrumbs if desired, and serve immediately.
