Caramelized Shallot Pasta

4 servings

prepBring a large pot of salted water to a boil
1/4 cup / 60 ml olive oil	Caramelize shallots & sliced garlic, 15–20 min	Stir in red-pepper flakes & anchovies, 2 min	Add tomato paste, cook & caramelize, 2 min	Toss pasta with shallot mixture & pasta water, 3–5 min	Plate pasta, top with parsley & red-pepper 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
1 (2-ounce / 55 g) can anchovy fillets (about 12), drained
1/2 to 3/4 cup / 120–180 ml tomato paste
10 ounces / 280 g pasta	Cook pasta al dente, drain
1 cup / 30 g parsley, leaves and tender stems, finely chopped
1 garlic clove, finely chopped	Combine parsley & chopped garlic, season
Flaky sea salt

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