From the blog

Spaghetti with Anchovy sauce

Colatura di Alici is a typical product of Cetara, a village of the Amalfi Coast where the maritime tradition of the territory is still strong.

Thanks to its fleet of fishing boats, Cetara is one of the most active ports in the area in the fishing of anchovies and is also a flourishing processing industry that transforms them into precious anchovy cans in salt or in oil.

From the processing of anchovies is obtained the precious leaking. This amber liquid is the result of salt pressing of anchovies, filtered endlessly is a concentrate of flavor that enhances the preparations in which it is used.

For spaghetti, the recipe is as follows


4 serves

  • 400 gr. spaghetti
  • 4 tbs. Cetara original anchovy sauce
  • 200ml EVO Oil
  • 2 garlic cloves
  • chopped parsley
  • chili peppers
  • salt


Prepare a mixture of garlic, parsley and hot pepper that we will put in a bowl with the 4 spoons of pouring.

We mix thoroughly and at the end add the EVO oil and let it season.

Cook the spaghetti al dente and without salting the water. When ready, drain them and put them together with the prepared sauce.

Just stir the pasta and let it absorb the sauce before serving.

A simple recipe but rich in flavor. To try.