The traditional recipe
- 2 tablespoons of oil per person
- 1 tablespoon of anchovy colatura per person
- Parsley and garlic to taste
- Spaghetti or vermicelli (as tradition) but you can use any type of pasta.
Mix in a container, without cooking, oil, anchovy colatura, minced parsley and garlic.
Cook the pasta in water without salt, “al dente”, not too long, and mix it well with previously prepared ingredients.