Spaghettini with Yellow Piennolo Tomatoes & Colatura

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.

Serves 4-5


1 package of Spaghettini
1 garlic clove, finely minced
9 spoonfuls of Extra Virgin Olive Oil
5 spoonfuls of Colatura
2 handfuls for parsley, chopped
1/2 jar of Yellow Piennolo Tomatoes
1/2 cup of grated pecorino


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

2 Comments Add yours

  1. karl says:

    have made this for years…..sometimes with red tomatoes….and sometimes with cilantro, not regular flat parsley……and sometimes with anchovies proper & not the colatura……and sometimes with cacio di roma or parmesan, but the garum does the trick…….everytime……….delicious!……..

  2. Ciao Karl! Grazie mille. Yes! Delicious every time. Those are great variations.

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