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“Rome-based food and beverage journalist Katie Parla collaborated with The Sosta on this Italian classic pasta dish as part of The Sosta's guest chef series.”
READY IN:
20mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 tablespoon colatura di alici for the pasta
  • 12 teaspoon red pepper
  • 1 teaspoon garlic, minced
  • 1 teaspoon parsley, minced
  • 14 lb spaghetti
  • toasted breadcrumb, optional garnish

Directions

  1. In medium bowl add olive oil, colatura di alici, red pepper, garlic and parsley.
  2. Cook spaghetti until al dente and add to bowl of ingredients with 2 tablespoons of pasta water and mix quickly until sauce forms and thickens.
  3. Serve on its own or garnish with more parsley or toasted breadcrumbs.

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