Bring a pot full of water to a boil over medium to high heat. Add salt and olive oil. Stir and add pasta. Stir again until all the pasta is submerged and not clumping. Cook according to package instructions or desired doneness.

In a wide, large skillet over medium heat, add about ⅓ cup of good extra virgin olive oil and cook the shallots until translucent. Add the grated garlic, anchovy paste, Italian seasoning and stir to combine. Add the cherry tomatoes, roasted red pepper strips, Kalamata olives, grilled artichoke hearts and capers. Stir and cook, continuously combining all the ingredients for a minute or so. Add the basil paste, fresh ground black pepper and a two-finger pinch of red pepper flakes. Stir to combine.

Using a pasta ladle, pull the pasta out of the pot, allowing most of the pasta water to drain, and add it to the skillet. When you've added all the pasta, add the fresh basil and parsley. Toss and coat over medium heat. Now is the time to taste and reseason, if necessary. The pasta should be flavorful and all the pasta strands should be coated in the olive oil sauce.

Grate some Parmesan cheese and toss to coat. Transfer to the serving bowl, add extra cheese and garnish with basil.