9) Torna A Surriento Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

While pasta cooks, heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add the sliced garlic and chopped shallot and cook, stirring, until softened and fragrant but not browned, about 2–3 minutes. Add the red pepper flakes and cook 30 seconds more.

Deglaze & build sauce

Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Stir in the tomato paste and crushed tomatoes, bring to a gentle simmer, and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Simmer

Reduce heat to low and let the sauce simmer gently for 10–12 minutes to thicken and concentrate flavors. Add half the torn basil during the last 2 minutes of simmering.

Finish sauce

Remove the pan from heat, stir in the remaining 1 tablespoon olive oil and 2 tablespoons butter to enrich the sauce. Taste and adjust seasoning with more salt or pepper if needed. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.

Combine pasta and sauce

Return the pan to low heat, add the drained pasta to the sauce, and toss vigorously to coat, adding up to 1/2 cup reserved pasta water as needed to loosen. Stir in 3 tablespoons grated Parmigiano-Reggiano and the remaining torn basil until glossy and well combined.

If using shrimp, pat them dry and season with 1/2 teaspoon sea salt and the lemon zest. In a separate skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear shrimp 1–2 minutes per side until pink and just cooked through (internal temp ~120–130°F / 49–54°C). Remove from heat and toss the shrimp gently into the finished pasta just before serving.

Divide the pasta among warm plates or a large serving bowl. Dot with remaining tablespoon of butter to melt through for gloss and richness. Sprinkle the chopped parsley and an extra pinch of grated Parmigiano-Reggiano over each portion. Serve with lemon wedges on the side for squeezing over the pasta.