Funiculi Funicula Recipe
Make Funiculi Funicula Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Garnish & Finish
Method
Pasta
- 1
Boil water and cook pasta
Bring 4 liters of water to a vigorous boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz spaghetti or bucatini and cook until very al dente (about 1–2 minutes less than package instructions), stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Sauce
- 2
Warm oil and butter
While the pasta cooks, heat 3 tbsp extra-virgin olive oil and 2 tbsp unsalted butter in a large wide skillet over medium heat until the butter foams.
- 3
Sauté garlic and chilies
Add 4 thinly sliced garlic cloves and 1 tsp red pepper flakes to the pan. Sauté gently 1–2 minutes until the garlic is fragrant and just turning golden (do not burn).
- 4
Cook tomatoes
Add 2 cups halved cherry tomatoes to the skillet. Cook, stirring occasionally, 4–6 minutes until tomatoes begin to soften and release juices.
- 5
Deglaze and build sauce
Pour in 1 cup dry white wine and 1 cup vegetable or chicken stock to deglaze, scraping up any browned bits. Increase heat briefly to bring to a simmer, then reduce to medium-low and let the sauce reduce about 4–6 minutes until slightly thickened.
- 6
Add herbs and seasonings
Stir in 1 cup chopped Italian parsley, 1 cup torn basil, 1 tsp lemon zest, 1 tbsp lemon juice, 3 tbsp grated Pecorino Romano, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning.
- 7
Finish sauce to silkiness
Add 1/2 to 3/4 cup reserved pasta water to the skillet and stir to emulsify the sauce into a glossy, slightly saucy consistency. If needed, add more pasta water 1–2 tbsp at a time to reach desired silkiness.
- 8
Combine pasta and sauce
Add the drained pasta to the skillet and toss vigorously with tongs or two forks for 1–2 minutes so the pasta absorbs the sauce and finishes cooking. If the pan is too small, transfer pasta and sauce to the pot used for boiling and toss there with an extra splash of pasta water.
Garnish & Finish
- 9
Optional sausage or breadcrumbs
If using crumbled cooked Italian sausage (about 3 oz), brown it in a separate small pan until crisp and drain. Alternatively, toast 3 oz breadcrumbs in 1 tsp olive oil until golden and crisp. These add texture and a savory note.
- 10