Pasta with Cherry Tomatoes and Colatura di Alici
This is a quick sauce and should be ready in about the time it takes to make the pasta. Don’t overcook it and keep the fresh taste of the tomatoes. Simple ingredients and yet the result is a complex flavor. Colatura di Alici is an Italian fish sauce similar to the ancient Roman and Greek garum.
(you can buy colatura di alici on-line)
Put a pot of salted water on the stove to cook the pasta.
Lightly toast the breadcrumbs in oil a pan and set aside.
Add more oil to the pan and cook the anchovies until they dissolve. Add the garlic and cook until very lightly golden. Add the chilli and cook briefly. Then add cherry tomatoes and capers.
When the pasta is almost done move it from the pot to the pan, adding a bit of the pasta water to the sauce. Mix the pasta with the sauce adding water from the pot as necessary.
When almost done, add the colatura di alici, breadcrumbs, and chopped parsley and blend. Taste for seasoning. Anchovies and colature di alici can be salty and you may not need any more salt. No cheese on this one.
If you have lots of cherry or grape tomatoes to cut in half, here’s a simple and quick way to do it instead of cutting them one at a time.
(sorry about the siren in the background – we live in New York City and didn’t notice)
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