Caramelized Shallot Pasta
Published Jan. 28, 2020
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- ¼cup olive oil
- 6large shallots, very thinly sliced
- 5garlic cloves, 4 thinly sliced, 1 finely chopped
- Kosher salt and freshly ground black pepper
- 1teaspoon 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 (about ½ to ¾ cup)
- 10ounces pasta
- 1cup parsley, leaves and tender stems, finely chopped
- Flaky sea salt
Nutritional analysis per serving (4 servings)
546 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 84 grams carbohydrates; 9 grams dietary fiber; 17 grams sugars; 19 grams protein; 874 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.)
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I'm surprised at the medium-high heat recommended for caramelizing the shallots. In my experience, shallots are much more sensitive to cooking temperature than onions — and are prone to burn if cooked too quickly. I'd suggest turning the heat down just as soon as the shallots have begun to sizzle a bit — otherwise they'll be burned well before they've fully caramelized.
You could replace anchovies with a kalamata olive tapenade and/or reconstitute some sun-dried tomatoes in water and fine chop.
As one of the Instagram messengers who asked for this — with zero expectation —thank you times a million! For those asking for an anchovy substitute, that’s kinda like reading a recipe for olive oil cake and then asking what can be used instead. I’d try with a smaller amount Of anchovies — even just 1 or 2 — and work your way up. Cooked like this they somehow both disappear into subtlety while exploding with savoriness. I used to think I hated anchovies, but I don’t anymore thanks to Alison.
Tell me more about step 3…
First time cooking this, my wife and teenage son were inhaling it and without looking up my son said, “This is amazing, you have to teach me to make this.” Delighted, I said, “Oh buddy it’s really simple, you just need tomato paste, garlic, shallots, and a tin of anchovies.” As soon as they heard there were anchovies, they both dropped their forks and literally couldn’t eat another bite. They’re not vegetarians or anything, but unexpected fish was more than they could stomach. I have cooked it five times since, and they love it. I just call it “shallot pasta,” and put the anchovies in when they’re not looking. If they ever stop eating fish I’ll change my evil ways. Until then, eat up my loves. Eat up.
Rather than refrigerate half of the sauce to use for later, I use the entire batch of sauce with a whole pound of bucatini and 1.5 cups of the pasta water. It’s a bit saucier than the original (which I prefer) but is delicious and enough for leftovers!