Spaghetti with anchovy drizzle is a very simple and quick first course to prepare. In this pasta dish, the dressing is completely raw, almost like a salad, which enhances the rich taste of the anchovy drizzle from Cetara. In just a few minutes, you can serve a simple, genuine, and very tasty dish.
Anchovy drizzle is a liquid sauce traditionally produced in Cetara, a town on the Amalfi Coast. It is mainly used in cooking to dress pasta, but also to season vegetables and fish dishes… The important thing to remember when seasoning foods with anchovy drizzle is not to use salt since this sauce is very salty.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All Seasons
Ingredients for Spaghetti with Anchovy Drizzle
- 12.7 oz spaghetti
- 8 tablespoons extra virgin olive oil
- 1 clove garlic
- 4 tablespoons anchovy drizzle
- 1 bunch parsley
- to taste chili powder
Preparation SPAGHETTI WITH ANCHOVY DRIZZLE
Peel the garlic clove, crush it (alternatively you can finely chop it) and place it in a large bowl that will also hold the pasta. Add the extra virgin olive oil, the anchovy drizzle, the washed and chopped parsley, and a few pinches of chili powder. Mix everything well.
Cook the spaghetti in plenty of UNSALTED water and drain it, making sure to save some cooking water.
Pour the spaghetti into the bowl with the dressing and mix. If needed, add some pasta cooking water so that the spaghetti is not too dry.
Serve immediately.
Notes
You can replace chili powder with a finely chopped fresh chili pepper.
You can buy Cetara anchovy drizzle in well-stocked supermarkets or online.
The recipe for Spaghetti with anchovy drizzle with raw dressing is included in the recipe collections of:
Fish Main Courses
Summer Main Courses
Quick Spaghetti Recipes
Spaghetti
