I Te Vurria Vasa Recipe
Make I Te Vurria Vasa Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta and sauce base
Finishing & garnish
Method
Pasta and sauce base
- 1
Prepare pasta water
Bring a large pot of water to a rolling boil. Add a generous pinch of salt (about 1 tbsp). Do not add oil. Keep covered until the sauce is almost ready.
- 2
Sauté aromatics and anchovies
In a large sauté pan or deep skillet over medium heat, warm 3 tbs extra-virgin olive oil until shimmering. Add the thinly sliced garlic and cook, stirring, until fragrant and just beginning to color (about 1–1½ minutes). Add the chopped anchovy fillets and a pinch of red chili flakes; mash the anchovies into the oil with the back of a spoon until they dissolve and the mixture becomes fragrant, about 1–2 minutes.
- 3
Add tomatoes
Add the chopped fresh tomatoes (or crushed canned tomatoes) and 1 tbs tomato paste to the pan. Stir to combine, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to medium-low.
- 4
Simmer and season
Let the sauce simmer, uncovered, stirring occasionally, for 15–20 minutes until it thickens slightly and the flavors concentrate. Stir in 1 tsp sugar, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If the sauce becomes too thick, add up to 100 ml reserved pasta water to loosen.
- 5
Cook pasta
Once the sauce is simmering and about 6–8 minutes remain for the pasta, add the dried spaghetti to the boiling pot and cook according to package directions until al dente (usually 8–10 minutes). Reserve about 200 ml of the pasta cooking water before draining.
- 6
Finish pasta in sauce
Add the drained pasta directly to the sauce pan. Toss vigorously over medium heat for 1–2 minutes so the pasta absorbs sauce. If the sauce needs loosening, add reserved pasta water, a few tablespoons at a time, until the pasta is glossy and saucy (use up to the reserved 200 ml as needed).
Finishing & garnish
- 7
Add butter and cheese
Turn off the heat. Add 1 tbs unsalted butter (optional) and about 40 g grated Pecorino or Parmesan. Toss until butter melts and cheese is incorporated, creating a silky emulsion that coats the pasta.
- 8
Herbs and final seasoning
Add the torn basil leaves and 2 tbs finely chopped parsley, reserving a few basil leaves for garnish. Toss gently, taste, and correct seasoning with salt and pepper if needed.
- 9
Serve
Divide the pasta among warmed plates. Top each portion with a generous sprinkle of the remaining grated cheese and a few basil leaves. Serve immediately with extra black pepper and chili flakes on the side.