'o Paese Do Sole Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon fine sea salt. Add the spaghetti or bucatini and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 1/2 cups of the starchy pasta cooking water, then drain the pasta and set aside.

Sweat aromatics and peppers

Heat 4 tablespoons extra-virgin olive oil in a large wide skillet or sauté pan over medium heat. Add the finely chopped onion and a pinch of salt; cook until translucent and beginning to soften, about 6–8 minutes. Add the thinly sliced garlic and diced red and yellow bell peppers and cook, stirring occasionally, until peppers are softened and beginning to caramelize, about 6–8 minutes more.

Build the tomato base

Push the vegetables to the side, add 1 tablespoon tomato paste to the pan and cook 1–2 minutes, stirring, until it darkens slightly. Add the chopped ripe tomatoes (or crushed canned tomatoes), stir to combine, and simmer gently. Add 1 teaspoon dried oregano, torn fresh basil leaves (reserve a few for garnish), 1 teaspoon sugar if using, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes if you want heat. Let the sauce simmer over medium-low heat, stirring occasionally, until it thickens and the flavors meld, about 15–20 minutes. Taste and adjust seasoning as needed.

Enrich and emulsify

When the sauce is glossy and reduced, add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest. Reduce heat to low and stir in 2 tablespoons unsalted butter to enrich the sauce. Add a ladle (about 1/2 cup) of reserved pasta cooking water and stir to emulsify, creating a silky sauce. If sauce feels too thick, add more pasta water a few tablespoons at a time to reach a loose, clingy consistency.

Combine pasta and sauce

Add the drained pasta to the pan with the sauce and toss vigorously over medium heat for 1–2 minutes so the pasta finishes cooking and the sauce coats each strand. Add up to 1 cup of reserved pasta water as needed to loosen and help the sauce cling.

Cheese and finish

Remove the pan from heat. Add 3/4 cup finely grated Pecorino Romano or Parmesan and 1 teaspoon extra-virgin olive oil. Toss until the cheese melts into the sauce and it becomes creamy. Taste and adjust with additional salt, pepper, or lemon if desired.

Plate and garnish

Divide pasta among 4 plates. Finish each serving with a small sprinkle of extra grated cheese, 1 fresh basil leaf torn into pieces, and a light drizzle of olive oil. Serve immediately.