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Name: Caramelized Shallot Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/4 upolive oil; 6 large shallots very thinly sliced; 5 garlic cloves 4 thinly sliced 1 finely chopped; Kosher salt and freshly ground black pepper; 1 teaspoon red-pepper flakes plus more to taste; 1 (2-ounce) can anchovy fillets (about 12) drained; 1 (4.5-ounce) tube or (6-ounce) can of tomato paste; 10 ounces pasta; 1 cup parsley leaves and tender stems finely chopped; Flaky sea salt

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INGREDIENTS

1/4 upolive oil
6 large shallots very thinly sliced
5 garlic cloves 4 thinly sliced ; 1 finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes ; plus more to taste
1 (2-ounce) can anchovy fillets (about 12) ; drained
1 (4.5-ounce) tube or (6-ounce) can of tomato paste
10 ounces pasta
1 cup parsley leaves and tender stems ; finely chopped
Flaky sea salt

INSTRUCTIONS

Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.

Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)

To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.

In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

NOTES

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Caramelized Shallot Pasta

1/4 upolive oil
6 large shallots very thinly sliced
5 garlic cloves 4 thinly sliced 1 finely chopped
 Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes plus more to taste
1 (2-ounce) can anchovy fillets (about 12) drained
1 (4.5-ounce) tube or (6-ounce) can of tomato paste
10 ounces pasta
1 cup parsley leaves and tender stems finely chopped
 Flaky sea salt

Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.

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Nutrition

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Serving Size: 1 (291g)
Recipe Makes: 1

Calories: 822
Calories from Fat: 61 (7%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 2.8g
Cholesterol 207mg		64 %
Sodium 2399.7mg		83 %
Potassium 544.2mg		14 %
Total Carbohydrate 156.2g		46 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 155.7g
Protein 32.3g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 822

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