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Alison Roman's Caramelized Shallot Pasta | NYT Cooking

Byamazingfoodstv


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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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47 Comments

  2. 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.

  7. 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.

  13. 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

  18. 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?!

  41. 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.

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