Alison Roman’s Famous Caramelized Shallot Pasta
By @kellysalwayscooking
Serves 4
For the paste
Ingredients:
Instructions:
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add shallots and sliced garlic, and season with salt and pepper. Stir occasionally until the shallots have become totally softened with browning, frizzled edges. Do not be afraid to let it get nice and brown. 15-20 minutes.
Add red pepper flakes and anchovies if you are using them. (No need to chop the anchovies if you are using them - they will dissolve). Stir.
Add the tomato paste and season with salt and pepper. Reduce the heat to medium low and cook, stirring constantly, until the paste starts to turn a deep brick red in color, about 2 minutes.
Remove the paste from the heat and transfer half of it to a container. (You can use this for another batch of pasta later, or spread it on toast or on eggs or anything you like - it really is delicious. It will last for a couple of months in the fridge.)
To serve
Ingredients:
Instructions:
Cook the pasta in salted boiling water until one minute shy of al dente and reserve a cup of the pasta cooking water, then drain. Add the pasta water to the paste and stir over medium heat until the sauce comes together, then add the pasta and continue stirring until the sauce reduces a bit and all of the noodles are well-coated with the sauce.
In a small bowl, combine the parsley, chopped garlic, pepper, and flaky salt. Divide pasta among serving bowls and top with the parsley mixture.
Serves 4
For the paste
Ingredients:
- 1/4 c olive oil
- 1 lb shallots, very thinly sliced
- 4 cloves garlic, very thinly sliced
- salt and pepper
- 1 teaspoon red pepper flakes
- 1 6 oz. can or 1 4.5 oz tube of tomato paste
- optional - 1 2 oz. tin of anchovies, drained
Instructions:
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add shallots and sliced garlic, and season with salt and pepper. Stir occasionally until the shallots have become totally softened with browning, frizzled edges. Do not be afraid to let it get nice and brown. 15-20 minutes.
Add red pepper flakes and anchovies if you are using them. (No need to chop the anchovies if you are using them - they will dissolve). Stir.
Add the tomato paste and season with salt and pepper. Reduce the heat to medium low and cook, stirring constantly, until the paste starts to turn a deep brick red in color, about 2 minutes.
Remove the paste from the heat and transfer half of it to a container. (You can use this for another batch of pasta later, or spread it on toast or on eggs or anything you like - it really is delicious. It will last for a couple of months in the fridge.)
To serve
Ingredients:
- 10 oz pasta (bucatini works well here!)
- 1 cup parsley, leaves and stems, chopped
- 1 large garlic clove, very finely chopped
- flaky sea salt
Instructions:
Cook the pasta in salted boiling water until one minute shy of al dente and reserve a cup of the pasta cooking water, then drain. Add the pasta water to the paste and stir over medium heat until the sauce comes together, then add the pasta and continue stirring until the sauce reduces a bit and all of the noodles are well-coated with the sauce.
In a small bowl, combine the parsley, chopped garlic, pepper, and flaky salt. Divide pasta among serving bowls and top with the parsley mixture.
