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Alison’s newest pasta recipe is as easy as caramelizing tons of shallots with garlic, tomato paste, red-pepper flakes, and, naturally, anchovies. Needless to say, it’s delicious.
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Made it couple days ago, today I bought an apartment below market. Guess it works
Followed this recipe to the letter. 15 minutes over medium high heat blackened and scorched the shallot paste into a burnt mush and ruined the bottom of my dutch oven lol. Tried it again with 10 minutes over medium-low heat, turned out much better.
Alison Roman HAS to be the most naturally charming, funny YET competent online chef…
I’ve been a fan for years, and I just made this tonight. Genuinely one of the best pastas I have ever made.
….Use It in turkey burgers and spread some on the bun with a little bit of Kewpie mayo
Can you tell me what the size is if that tube pasta?
Recipe:
¼ cup olive 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 (about 1/2 to 3/4 cup)
10 ounces pasta
1 cup parsley, leaves and tender stems, finely chopped
Flaky sea salt
PREPARATION
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.
can't find decent shallots. ordered 2# on amazon. now i know what i'm going to do with them! thank you
used oyster sauce instead of anchovies and it was delicious! reminds me of a pasta w red fish sauce my italian grandparents would make for christmas eve 🥰
looks like a cut between BUCATINI AND ZITI PASTA …my grandmom use to make that cut with a kneeding needle …fresh pasta …..great cut
OMG you're so cute. Need your own channel.
the pasta sauce made with the whole can of anchovies is a great counterpoint to the seven other seafood dishes.
She is an icon. sad she doesn’t work at NYT anymore. However I’m so glad she is continuing making videos on her own YouTube channel, and over there you don’t have to pay for her recipes ! she made her version of this on her channel
just silly little floppy noodles
very nice.
What pasta did she use?
Was making this today and the smell was so familiar, realised that this is akin to a sambal pasta with a tomato base 😂😂 still delicious tho
Lady you are claiming Somali pasta and making it your own. The only difference is the anchovies, how dare you? Anyone that sees this lookup Somali pasta, she is cooking the shallots, tomato paste, and cooking the pasta in the sauce the way we do back home. And ma’am FUCK NO!! Spaghettios are disgusting, how dare you? Yo where are all the Somalis and why is she getting recognized for a recipe she stole?!
Could you use red onion?
can the anchovies be replaced with some other ingredient? I am not a fan of anchovies. The sauce looks great!
Does anyone know what kind of anchovies she uses?
Talk slower. Take a breath. Slow the fuck down. Life isn't a race.
Her voice seems insincere and she talks too fast and hard to take seriously
is that Bucatini?
This was delicious. I added chopped charred leeks and grilled shrimp to it at the end. Good call for the noodle too. Yum.
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When your employer throws you over the side, it means it's not a great place to work.
Great idea. Going test it with friends. <3
Can we just acknowledge how she ate the pasta like nobody was watching? lol Chomp, slurp, splat back onto the plate, I love it.
Pity you talk at 500 MPH
Thanks to Alison I’m addicted to anchovies
Strong vocal fry with this one
I've never willingly ate anchovies before! My husband and I enjoyed it and I got a promotion from all the time I saved not having to cook for a few days since I used the left overs.
I thoroughly hate this white girl cooking banter aesthetic lol
Such great pasta!
I made this and it tasted like something I would buy for $30 at a restaurant
Like,… good simple recipe.
Any idea what to replace the anchovies with?
Really love this caramelized shallot base!
Good job
For those who do not like, or cannot eat anchovies, if you use Better than Bouillon, then half a teaspoon to a whole teaspoon of their Mushroom or Vegetable or Sauteed Onion flavors will add great flavor (umami). Mushroom is honestly the tastiest. They offer regular, Organic and low-sodium version of many flavors. For others, if you have the Fish Base flavor, but are out of anchovies that will work as well.
How does Francis lam feel about this?
This seems based on bigoli in salsa
I used the extra paste as a substitute for the sun-dried tomato paste in this bruschetta recipe (best decision of my life) https://youtu.be/a0C7E6xE-0o
….my life is better because of this paste….
Ooof, poor Wayne
WOW. This recipe was amazing.
Alison is so creative! I live in Houston. I’m a very good cook but very southern. I would die to eat her food. So herby and unique! ❤️🐾🐾