10) ‘o Paese Do Sole Recipe

Bring pasta water to a boil

Fill a large pot with water, add a generous pinch of salt and bring to a rolling boil. Reserve 1 cup of the starchy pasta cooking water before draining.

Cook the linguine in the boiling water until al dente according to package instructions (usually 8–10 minutes). When done, scoop out and reserve 1 cup pasta water, then drain and set pasta aside briefly.

Sauté aromatics and build sauce

While the pasta cooks, heat 3 tbs extra-virgin olive oil in a large (12-inch) sauté pan over medium heat. Add the sliced garlic and gently cook until fragrant and lightly golden, 1–2 minutes — do not let it burn. Add the chopped anchovy fillets and break them up with a spoon; cook 1 minute until they dissolve into the oil.

If using, add the red pepper flakes now and stir 15 seconds. Add the halved cherry tomatoes and a pinch of salt; cook, stirring occasionally, until the cherry tomatoes soften and begin to blister, about 4–6 minutes.

Pour in 1 tbs dry white wine (if using) and cook 1–2 minutes to reduce slightly. Add the crushed tomatoes and stir to combine. Add the olives and rinsed capers. Pour in 1/2 cup of the reserved pasta water (or stock) and simmer gently for 4–6 minutes to meld flavors, reducing slightly to a silky consistency.

Taste the sauce and adjust seasoning with kosher salt and freshly ground black pepper. Remember olives, capers, and anchovies add salt, so season cautiously.

If using shrimp: pat them dry, season lightly with salt and pepper. Push the sauce to one side of the pan, add 1 tbs olive oil to the cleared space and increase heat to medium-high. Add shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked through. Fold shrimp into the sauce.

Add the drained pasta directly to the sauce in the pan. Toss vigorously to coat, adding remaining reserved pasta water a little at a time (up to the reserved 1 cup) until the sauce clings to the pasta with a glossy finish. Continue tossing over low heat 1–2 minutes so the pasta finishes cooking and absorbs sauce flavors.

Turn off the heat. Stir in torn fresh basil, chopped parsley, lemon zest, and 2–3 tbs grated Pecorino or Parmesan. Toss to combine. Taste and adjust seasoning — add more cheese, black pepper, or a drizzle of olive oil if desired.

Plate the pasta, sprinkle with remaining grated cheese and a few whole basil leaves for garnish. Serve immediately with extra lemon wedges and hot pepper flakes on the side.