Pasta Partner

Colatura as a premium touch

Considering the widespread familiarity and popularity of pasta among American diners, drawing inspiration from Italy’s rich collection of classic dishes is a sound menu strategy. Colatura hails from Italy’s Amalfi Coast, making an appearance as a flavor finisher on simple pasta dishes that typically star garlic, olive oil and chile. Missy Robbins, chef/owner of modern Italian spot Misi in Brooklyn, N.Y., menus Linguine, a simple-yet-stellar standout that features anchovy, garlic and parsley, along with a drizzle of colatura.