Tu Si Na Cosa Grande Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt. Add the spaghetti and cook until just shy of al dente (about 8 minutes for typical dried spaghetti; follow package timing and subtract 1–2 minutes). Reserve 1½ cups (about 360 ml) of the pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

While pasta cooks, heat a large sauté pan over medium heat. Add 3 tablespoons extra-virgin olive oil and 25 g butter. When butter is melted and oil shimmers, add the thinly sliced garlic, minced shallot and chopped anchovy fillets. Cook, stirring, until shallot is translucent and anchovies have dissolved into the oil, about 2–3 minutes. Add the red pepper flakes and stir for 30 seconds to bloom.

Create tomato sauce

Increase heat to medium-high and add the halved cherry tomatoes and 1 tablespoon tomato paste to the pan. Cook, stirring and pressing some of the tomatoes with the back of a spoon, until they begin to collapse and release their juices, about 5–7 minutes. Pour in 120 ml dry white wine and deglaze the pan, scraping any browned bits. Let the wine reduce by half, about 2–3 minutes. Add 120 ml hot water (or reserved pasta water) and bring the mixture to a gentle simmer. Taste and add up to 1 teaspoon sea salt if needed (anchovies and cheese are salty; adjust to taste).

Combine pasta and sauce

Add the drained pasta directly to the pan with the sauce. Turn heat to medium-low. Toss and stir vigorously, adding reserved pasta water a few tablespoons at a time as needed to achieve a silky, lightly saucy coating (use 60–180 ml as needed). Cook together for 1–2 minutes so the pasta finishes cooking and absorbs sauce flavors.

Add herbs & cheese

Remove pan from heat. Stir in torn basil leaves, 2 tablespoons chopped parsley and 60 g grated Pecorino Romano, tossing until the cheese melts into the sauce. Adjust seasoning with freshly ground black pepper and additional sea salt if necessary. If using, add 1 teaspoon lemon zest to brighten the flavors.

Plate the pasta, sprinkle with additional grated cheese and a few torn basil leaves. Drizzle a little extra virgin olive oil if desired and serve immediately.