3 tablespoons IASA Colatura di Alici, plus more as needed
Shell the pistachios, finely chop them, and toast them in a frying pan or oven until fragrant and golden brown, about 5 minutes.
Bring a large pot of water to boil over high heat. Remember to not add salt to the water, as salt is not needed when using Colatura. Add spaghetti to water and cook until just shy of al dente. Reserve some pasta cooking water.
Meanwhile, in a large skillet, combine extra virgin olive oil and garlic. Cook over medium heat until garlic is very lightly golden, about five minutes.
Transfer pasta to skillet along with some reserved pasta water, and cook over high heat until a creamy sauce forms.
Add pistachios and Colatura to taste (Lucia recommends a spoonful for every 100 gr of pasta). Buon appetito!
Founded by Rolando Beramendi in 1988, Manicaretti is an importer and wholesaler of the finest Italian foods to retailers and restaurants throughout the United States. Through Friends of Manicaretti, we also offer a selection of exceptional, artisanal products from France, Spain, and beyond.
Subscribe to Our Newsletter
Follow Us on Social Media
Offer Manicaretti Products
Are you interested in offering Manicaretti products in your store or restaurant?