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   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   
        
     Uncle Dirty Dave's Archives   
       
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