Caramelized Shallot Pasta
Published January 28, 2020
Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
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 ½ to ¾ cup)
10 ounces pasta
1 cup parsley, leaves and tender stems, finely chopped
Flaky sea salt
Nutritional analysis per serving (4 servings)
84 grams carbs; 12 milligrams cholesterol; 546 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 9 grams fiber; 874 milligrams sodium; 19 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.)
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I'm surprised at the medium-high heat recommended for caramelizing the shallots. In my experience, shallots are much more sensitive to cooking temperature than onions — and are prone to burn if cooked too quickly. I'd suggest turning the heat down just as soon as the shallots have begun to sizzle a bit — otherwise they'll be burned well before they've fully caramelized.
You could replace anchovies with a kalamata olive tapenade and/or reconstitute some sun-dried tomatoes in water and fine chop.
As one of the Instagram messengers who asked for this — with zero expectation —thank you times a million! For those asking for an anchovy substitute, that’s kinda like reading a recipe for olive oil cake and then asking what can be used instead. I’d try with a smaller amount Of anchovies — even just 1 or 2 — and work your way up. Cooked like this they somehow both disappear into subtlety while exploding with savoriness. I used to think I hated anchovies, but I don’t anymore thanks to Alison.
"6 large shallots, very thinly sliced" equals what amount of cups or some other standardized measure? I live in a food desert, the quality and size of fresh produce is dismal at best. The last shallots I bought (which were tiny) had absolutely no taste what so ever and the farmers markers here just sell the same wholesale produce as the local supermarkets from wooden crates.
Has anyone tried this with onions in place of shallots?
In the comments, a few substituted 3 medium or 2 large onions in place of the shallots. I plan to do the same.
I HATTTTTE anchovies. They’re slimy and disgusting but after so many recs I gave it a shot. Literally full-sent it and dumped the whole tin in. I was worried about bones and huge chunks of anchovies in my mouth but the magic happened. They melted down completed into the tomato paste making the perfect little savory jam. If you hate anchovies, I see you. I was one of you. This recipe converted me.