Strozzapretti with Garum Colatura
Ingredients:
- 1 pound Strozzapretti
- 3 tbsp Colatura (see note)
- 2 tbsp Freshly Squeezed Lemon Juice, more to taste
- 1 tbsp Packed Grated Lemon Zest (from 1 1/2 lemons)
- 2 tsp Minced Garlic
- ½ tbsp Crushed red chili pepper flakes, more to taste
- 6 tbsp Extra Virgin Olive Oil
- 1/2 cup Minced fresh parsley
- Freshly ground black pepper to taste
- Coarse sea salt (optional), to taste
|
Directions:
- Cook pasta in salted boiling water according to package directions until al dente. In a large bowl, combine colatura, lemon juice, zest, garlic, chili pepper and black pepper.
- Drain pasta, and add it to bowl, tossing well. Drizzle in olive oil and parsley, toss to combine, and taste.
- Top with copious amounts of Parmigiano Reggiano, add salt if desired. Serve hot or at room temperature.
|
Leave a Reply
You must be logged in to post a comment.
