He also credits one of our favorite food writers, Erica De Mane, as being an early adapter of colatura in her blog piece where she refers to it as “an elegant, stinky syrup” (and yes, by “early” adapter, we mean centuries after the Romans).
Signore Tonelli’s passion for colatura just cracks us up with pleasure, he ends his article by saying “I won’t even try to describe it. If you are the kind of person who believes that consuming juice squeezed from salty little fishes can be a transformative experience, then you’ll know what I mean. If you’re not, forget I opened my mouth.” Ha!
Here is his recipe for Aglio e Olio with Colatura!
1. Boil spaghetti or linguine; do NOT salt the pasta water!
2. Saute garlic in extra virgin olive oil until the garlic turns slightly golden but no darker
3. Add some chili pepper if desired
4. Add a little of the starchy pasta water
5. Drain the and add it to the olive oil and stir it around to coat it with the oil and garlic
6. Mix in a tablespoon or two of the colatura, for every 2 people