Caramelized Shallot Pasta

Just as "The Stew" took the world by storm, so has Alison Roman's Caramelized Shallot Pasta in The New York Times for it's simplicity, complexity of flavors, and all around just really good comfort food.  I've had this one pinned for awhile after seeing many an Instagram post singing the praises of this deceptively simple dish and it was exactly what I needed this week as the weather was all over the place, along with my brain and emotional stability {it's been a crazy one!}.  Since I can't recommend a recipe without giving you the whole truth I will tell you these 3 things - 1. You cannot make this without anchovies - just don't.  If they weird you out for some reason {why??} then don't make it, but the saltiness gives this pasta the perfect umami flavoring that it's so famous for; 2. that is a lot of shallots to slice and dice - have the tissues ready because if you're anything like me your eyes will be watering like crazy; and 3. There are a lot of delicious smells and flavors going on with this recipe - if you don't want your whole house to smell of shallots and anchovies {close your bedroom doors!}, I'd suggest opening some windows, running the fan, and perhaps setting out a bowl of distilled white vinegar in the kitchen overnight to soak up the smells when you're done.  If you follow all these rules, you will be eating one of my new favorite dishes in no time!

Caramelized Shallot Pasta

Ingredients
1/4 cup olive oil
6 large shallots, very thinly sliced
5 garlic cloves, 4 thinly sliced and 1 finely chopped
Salt & Pepper
1 tsp red pepper flakes
1 {2oz} can anchovy fillets, drained
1 {6oz} can tomato paste
10 oz pasta
1 cup parsley, leaves and tender stems finely chopped

Instructions
1. Heat olive oil in large heavy-bottomed Dutch oven over medium high heat.  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, 15-20 minutes.
2. Add red pepper flakes and anchovies {no need to chop anchovies - they will dissolve on their own}.  Stir to melt anchovies into the shallots, about 2 minutes.
3. Add tomato paste and season with salt and pepper.   Cook, stirring constantly do prevent any scorching, until tomato paste has started to cook in the oil a bit, caramelizing at the edges and turning a deep brick red color, about 2 minutes.  Remove from heat and transfer half the mixture to a resealable container, leaving the rest behind.  {These are your leftovers to be refrigerated and used later with more pasta, or as a sauce on veggies, chicken, or fried eggs}.
4. To serve, cook pasta according to package directions to al dente.  Transfer to Dutch oven with remaining shallot mixture and 1 cup pasta water.  Cook over medium high heat, swirling the pasta with the sauce to coat each piece evenly and to let sauce slightly thicken, about 3-5 minutes.
5. In small bowl, combine parsley and finely chopped garlic clove and season with salt and pepper.  Divide pasta among bowls and top with parsley mixture.

Serves 4

adapted from the new york times

xoxo,
stephanie marie