Caramelized Shallot Pasta
, 35 min, 4 servings
Pasta tossed with deeply caramelized shallots, anchovies, and tomato paste into a sticky, concentrated sauce.
| 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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