This recipe comes from Gragnano, the Pasta capital of the world. The day Sergio, from Pastificio Faella gave it to us, we ran home to try it. This pasta is extraordinary. It is a creamy marriage of distinct ingredients.
1. Boil water for the pasta, it should remain unsalted
2. Prepare the sauce in a bowl by mixing the oil, colatura, garlic, and parsley
3. When the spaghettini are cooked perfectly “al dente,” drain and add the pasta to the sauce
4. Add the tomatoes and mix
5. Add the pecorino and mix very well