90" Rapida Spaghetti with Colatura di Alici & Capers
While in NYC, we visited our friend Chef Sara Jenkins (author, along with her mother Nancy Jenkins, of The Four Seasons of Pasta) with a classic Italian recipe and a few bags of 90" Rapida Spaghetti in hand. We set the timer and were off!
The inspiration for this dish came from a simple, delicious pasta we had in Cetara with IASA during the anchovy harvest, made with their own Colatura di Alici—a prized anchovy elixir, rich with the flavors of the sea. Chef Sara played with the recipe, adding crisped capers for texture and lemon zest for acidity. The best part? With 90" Rapida Spaghetti, the longest wait is for the water to boil.
1/2 cup Caravaglio Salted Capers from Salina
4 teaspoons Colatura di Alici
3‚Äì4 tablespoons Spedalotto Tonda Iblea DOP Extra Virgin Olive Oil
4 tablespoons cold water
A handful of parsley, chopped, plus more for serving
1 garlic clove, very finely chopped
500 gr 90" Rapida Spaghetti
Salt & pepper to taste
Zest from 1 lemon
- Preheat the oven to 350°F.
- Soak salted capers for 5 minutes in a bowl of water, removing as much excess salt as possible. Drain and rinse. Spread the capers on a paper towel and pat dry. Place a sheet of parchment paper on a cookie sheet and spread evenly spread out the capers. Toast capers in the oven for about 10 minutes until crunchy and dry. Set aside.
- Bring a large pot of heavily salted water to a boil.
- Meanwhile, in a large mixing bowl, emulsify Colatura di Alici with Spedalotto Tonda Iblea DOP extra virgin olive oil and the water. Mix vigorously with a whisk to form a luscious sauce (it should look similar to a mayonnaise). Add finely chopped garlic and parsley to taste and set aside.
- Once the salted water is boiling, add 90" Rapida Spaghetti and cook 90 seconds.
- Drain the pasta in a colander and toss immediately with the sauce, mixing it gently so as not to break the spaghetti.
- Using tongs, swirl the spaghetti into a warmed serving bowl. Drizzle with extra virgin olive oil, add a splash of colatura, and top with abundant chopped parsley, the crunchy capers, and lemon zest. Serve immediately.
Tips: While the pasta is cooking, warm the serving bowl: ladle in some of the pasta cooking water and empty it out just before draining the pasta.