Description
An elegant pasta dish featuring sweet caramelized shallots, savory anchovies, and rich tomato paste, perfect for a comforting meal.
Ingredients
- 12 oz (340 g) bucatini or spaghetti
- 1 lb (450 g) shallots, thinly sliced
- 4 cloves garlic, finely minced
- 1 tsp red pepper flakes (reduce for mild)
- 4–6 anchovy fillets, chopped (optional but recommended)
- 6 oz (170 g) tomato paste
- ¼ cup (60 ml) extra-virgin olive oil
- 1 tsp kosher salt, plus more for pasta water
- ½ tsp freshly ground black pepper
- 1 cup (240 ml) reserved pasta water, as needed
- 1–2 tsp red wine vinegar or lemon juice, to finish
- ½ cup (25 g) chopped fresh parsley
- ½ cup (45 g) finely grated Parmesan (more for serving)
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Instructions
- 1. Boil the pasta: Fill a large pot with water, bring to a boil, salt it liberally, and add bucatini or spaghetti. Cook until al dente, reserving 1–1½ cups pasta water before draining.
- 2. Caramelize the shallots: Heat olive oil in a skillet, add shallots and salt, and cook until soft and caramelized, about 10–12 minutes.
- 3. Build the flavor base: Stir in minced garlic, red pepper flakes, and anchovies. Cook for 1 minute until fragrant.
- 4. Tomato paste time: Add tomato paste and cook for 2–3 minutes until it deepens in color.
- 5. Make the sauce: Add ¾ cup reserved pasta water, scrape the bottom of the pan, and stir until emulsified into a sauce. Adjust with more pasta water if needed.
- 6. Toss the pasta: Add drained pasta to the skillet and toss with the sauce until evenly coated.
- 7. Finish & serve: Off the heat, stir in red wine vinegar or lemon juice, fold in parsley and Parmesan, adjust seasoning, and serve with extra Parmesan.