MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caramelized Shallot Pasta
Categories: Vegetables, Chilies, Pasta, Seafood
Yield: 4 servings

1/4 c Olive oil
6 lg Shallots, very thinly
- sliced
5 cl Garlic; 4 thin sliced, 1
- fine chopped
Salt & fresh ground pepper
1 ts Red-pepper flakes; more to
- taste
2 oz Can anchovy fillets;
- drained
4 1/2 oz Tube tomato paste
+=OR=+
6 oz Can tomato paste
10 oz Pasta
1 c Parsley; leaves & tender
- stems, fine 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.

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.

By: Alison Roman

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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