Savory Caramelized Shallot & Anchovy Pasta

1. Caramelize Shallots and Garlic

Begin by heating 1/4 cup of olive oil in a large heavy-bottomed Dutch oven over medium heat. Once the oil is warm, add the thinly sliced shallots and four thinly sliced garlic cloves. Season lightly with kosher salt and freshly ground black pepper. Cook, stirring frequently, for about 15-20 minutes until the shallots are completely softened and have golden-brown fried edges. The slow cooking caramelizes the shallots, creating a rich, sweet flavor.

2. Add Red-Pepper Flakes and Anchovies

Next, stir in 1 teaspoon of red-pepper flakes and the drained anchovy fillets. Cook for about 2 minutes, breaking down the anchovies with a spoon until they dissolve into the mixture.

3. Add Tomato Paste

Add the tomato paste to the shallot mixture, season with a bit more salt and pepper, and cook, stirring constantly, for another 2 minutes. You'll notice the tomato paste change from bright red to a deeper brick red as it caramelizes, which deepens its flavor.

4. Cook Pasta

While the shallot mixture is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining the pasta.

5. Combine Pasta and Sauce

Transfer the cooked pasta to the Dutch oven with the shallot mixture. Add the reserved pasta water and cook everything together for 3-5 minutes, swirling and scraping the pan to coat the pasta evenly with the savory sauce.

6. Prepare Parsley Mixture

In a small bowl, combine the finely chopped parsley with the remaining finely chopped garlic clove. Season with flaky sea salt and freshly ground black pepper.

7. Serve

To serve, divide the pasta among bowls and top with the parsley mixture. If you prefer a bit more heat, add extra red-pepper flakes to taste.