Food Everything+ Add
← All recipes

Spaghetti with Yellow Tomatoes, Colatura, Vacche Rosse

by Chef Silvia of La Rina
dinnerItalian
Yield: 5-6 peopleCook: 20 minutesTotal: 20 minutes
Source: https://www.gustiamo.com/gustiblog/spaghetti-with-yellow-tomatoes-colatura-and-vacche-rosse-cheese/

Ingredients

produce
  • fresh basil or parsley(optional)
  • 1 clovegarlic(whole and lightly crushed)
  • 1 tspchili peppers in evoo(plus more to taste)
  • 1 jaryellow tomatoes
dairy
  • 3/4 cupvacche rosse cheese(finely grated, plus more to serve)
grain
  • 1 bagspaghetti
pantry staple
  • 5 Tbspextra virgin olive oil
other
  • 5 Tbspcolatura

Instructions

  1. Bring a large pot of water to a boil and add just a little bit of sea salt.
  2. In a pan, add EVOO and garlic, and turn on the heat.
  3. When the EVOO starts sizzling, discard the garlic and add the chili peppers.
  4. Add half the Yellow Tomato juice (only the juice!) and let it reduce for 5 minutes. Then, turn off the heat.
  5. Cook the Spaghetti and drain when they are almost done, reserving 1 cup of pasta water.
  6. Finish cooking the Spaghetti in the pan for 3/4 minutes with the heat off, adding the rest of the Yellow Tomatoes, Colatura, and pasta water as needed.
  7. Off the heat, sprinkle in the Vacche Rosse Cheese and herbs (if using). Mix very well.
  8. Serve immediately with additional cheese and chili peppers to taste.

My notes

The dish subverts traditional Italian food cliches by combining fish and cheese.