Caramelized Shallot Pasta

35 min4 servings

Pasta tossed with deeply caramelized shallots, anchovies, and tomato paste into a sticky, concentrated sauce.

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prepBring a large pot of salted water to a boil for pasta
60 ml olive oil	Caramelize shallots & sliced garlic, 15–20 min			Divide pasta, top with parsley mixture & flakes
6 large shallots, very thinly sliced
4 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes, plus more to taste	Stir in red-pepper flakes & anchovies, 2 min	Add tomato paste, cook until brick red, 2 min	Toss pasta with shallot mixture & water, 3–5 min
1 (55 g) can anchovy fillets (about 12), drained
1/2 to 3/4 cup / 120–180 ml tomato paste
280 g pasta	Cook pasta al dente, reserve 1 cup water
240 ml pasta water
1 finely chopped garlic clove	Combine chopped garlic & parsley with salt & pepper
30 g parsley, leaves and tender stems, finely chopped

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