Recipe Recipe


Spaghetti with Colatura and Yellow Piennolo Tomatoes, by Beatrice Ughi

The recipe I am making very often these days is spaghetti with Colatura and Yellow Piennolo Tomatoes. It is amazing for its simplicity and deep taste. I served it last night to friends, and they couldn’t stop praising it. It shows that good ingredients make the simplest recipes and best dishes!


  • 1 Bag of Spaghetti
  • 1 Jar of 500gr of Yelllow Piennolo Tomatoes
  • 1 clove of garlic, chopped very thinly
  • 9 tbsp extra virgin olive oil
  • 5 tbsp of colatura
  • 2 handfuls of chopped parsley
  • Aged pecorino cheese, grated


4-6 people

 In a big bowl, combine the garlic, oil, colatura, and parsley. Add the pasta (very al dente), add the tomatoes, and add the pecorino.  Add, if necessary, some pasta water.  Mix well, until you get the “cremina”. Buonissimo!