Bertani Recipe

Bring a large pot of water to a rolling boil. Add a generous pinch of kosher salt so the water tastes slightly salty. Add the spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Sauté aromatics and anchovies

In a 12-inch sauté pan over medium heat, add 3 tbsp extra-virgin olive oil and 2 tbsp butter. When the butter has melted and begins to foam, add the minced shallots and cook 2–3 minutes until translucent. Add the minced garlic and chopped anchovy fillets and cook 30–45 seconds, stirring, until fragrant and the anchovies have dissolved into the oil.

Build tomato base

Stir in 1 tbsp tomato paste and cook 1 minute to caramelize. Pour in 1 dl (about 3½ tbsp) dry white wine and deglaze the pan, scraping any browned bits. Let the wine reduce by half, about 2 minutes. Add the 14 oz crushed tomatoes, stirring to combine. Bring to a gentle simmer.

Simmer and season

Lower heat to medium-low and simmer the tomato mixture 8–10 minutes to concentrate flavors. Stir in 1 tsp crushed red pepper flakes, 1 tsp ground black pepper, and 1 tsp salt. Taste and adjust seasoning as needed.

Finish with cream and herbs

Stir in 1 cup heavy cream and bring back to a gentle simmer; cook 2–3 minutes to thicken slightly. Add 1 tsp lemon zest, 1 tbsp lemon juice, 1 cup chiffonaded fresh basil, and 2 tbsp chopped parsley. Cook 1 minute more to wilt the herbs and marry flavors.

Adjust texture

If the sauce is too thick, add up to 1/2 cup of the reserved pasta water, a few tablespoons at a time, until it reaches a silky, clingy consistency that will coat the pasta.

Toss pasta with sauce

Add the drained pasta directly to the pan with the sauce over low heat. Toss vigorously with tongs or two forks for 1–2 minutes so the pasta absorbs some sauce and the sauce clings to the noodles. If needed, add more reserved pasta water (up to remaining 1/2 cup) to loosen.

Finish and garnish

Remove from heat and stir in 3 tbsp grated Parmigiano-Reggiano and 1 tsp extra-virgin olive oil. Taste and adjust salt/pepper. Divide among serving bowls and garnish with fresh basil leaves and an additional sprinkle of cheese if desired.