Linguine With Colatura
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound linguine or spaghetti
- Salt
- 6tablespoons colatura (see note)
- 2tablespoons freshly squeezed lemon juice, more to taste
- 1tablespoon packed grated lemon zest (from 1½ lemons)
- 2teaspoons minced garlic
- ½teaspoon crushed red chili pepper flakes, more to taste
- Freshly ground black pepper to taste
- 6tablespoons extra virgin olive oil
- ½cup minced fresh parsley
- Coarse sea salt (optional), to taste
Nutritional analysis per serving (6 servings)
405 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 10 grams protein; 236 milligrams sodium
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.