Tu Ca Nu Chiagne Recipe
Make Tu Ca Nu Chiagne 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
Finishing
Method
Pasta
- 1
Bring water to boil
Fill a large pot with about 4–5 liters of water and bring to a rolling boil. Add 2 tablespoons coarse salt.
- 2
Cook pasta
Add 400 g spaghetti or bucatini and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 to 1-1/2 cups (240–360 ml) of pasta cooking water before draining.
Sauce
- 3
Warm oil and aromatics
While the pasta cooks, heat 4 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add the 4 thinly sliced garlic cloves and cook gently, stirring, until fragrant and just starting to color (about 1–2 minutes).
- 4
Add anchovies and chili
Add the chopped anchovy fillets and 1 teaspoon red chili flakes to the pan. Stir and mash the anchovies with the back of a spoon until they dissolve into the oil (about 1 minute).
- 5
Tomatoes
Add 800 g chopped ripe tomatoes (or crushed canned tomatoes). Stir, increase heat slightly to bring to a gentle simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for 10–12 minutes, breaking down tomatoes with your spoon, until the sauce thickens slightly.
- 6
Add olives and capers
Stir in 100 g pitted halved olives and 2 tablespoons rinsed capers. Simmer 3–4 minutes to meld flavors.
- 7
Season and herb
Stir in 1 teaspoon fine sea salt (taste and adjust), 1 teaspoon freshly ground black pepper, 1 cup chopped parsley, and optionally the torn basil leaves. Remove from heat while you finish the pasta.
Finishing
- 8
Combine pasta and sauce
Return the sauté pan with the sauce to low heat. Add the drained pasta to the sauce and toss to combine. Add 1/2 cup (120 ml) reserved pasta water to start and toss; add more as needed (up to 1 cup / 240 ml) to create a glossy, cohesive sauce that clings to the pasta (about 1–2 minutes).
- 9
Finish and serve
Off the heat, stir in 1 teaspoon lemon zest and 1 tablespoon extra-virgin olive oil. Taste and adjust salt and pepper. If using, sprinkle 50 g grated Pecorino Romano or Parmesan and toss briefly. Divide among plates and garnish with additional chopped parsley and basil leaves if desired. Serve immediately.