6) I Te Vurria Vasa Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon sea salt. Add 12 oz spaghetti and cook according to package directions until al dente (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Drizzle 2 tablespoons olive oil over the drained pasta and toss lightly to keep strands separate while you finish the sauce.

Heat a wide sauté pan over medium heat and add 2 tablespoons extra-virgin olive oil. Once shimmering, add the finely chopped 1/2 red onion and sauté until softened and translucent, about 3–4 minutes.

Add 2 minced garlic cloves and 1/4 teaspoon red chili flakes and cook 30–45 seconds until fragrant, stirring constantly so garlic doesn't brown.

Pour in 1/4 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by half, about 1–2 minutes.

Add the 14 oz tomatoes (if using whole canned, crush them with your spoon as they go in) plus 1/4 cup stock. Stir to combine and bring to a gentle simmer.

Stir in 1 teaspoon chopped capers and 1/4 cup halved green olives. Simmer uncovered for 6–8 minutes until sauce thickens slightly and the flavors concentrate.

Season the sauce with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, then add 1 teaspoon lemon zest and 1 teaspoon lemon juice. Taste and adjust seasoning if needed.

Add chopped herbs: 6 basil leaves (chiffonade) and 2 tablespoons chopped parsley; stir and remove the pan from the heat.

Return the drained spaghetti to the sauté pan with the sauce over low heat. Toss to combine, adding up to 1/2 cup of reserved pasta water as needed to loosen and emulsify the sauce so it clings to the pasta. Cook together 1–2 minutes so pasta absorbs flavors.

Turn off heat and stir in 1/2 cup finely grated pecorino romano (or parmesan) and 1 teaspoon finishing olive oil. Toss thoroughly until cheese is melted into the sauce and everything is glossy.

Plate the pasta and finish with an extra grind of black pepper and a small sprinkle of chopped parsley or a basil leaf for garnish.