Description
A deceptively simple yet deeply flavorful pasta dish featuring sweet caramelized shallots and a rich sauce.
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: Bring a large pot of salted water to a rolling boil. Cook pasta until al dente. Reserve 1–1½ cups pasta water and drain.
- 2. Caramelize the shallots: Heat olive oil in a wide skillet over medium heat. Add shallots and ½ tsp salt. Cook, stirring often, until soft, jammy, and lightly caramelized, 10–12 minutes.
- 3. Build the flavor base: Stir in garlic, red pepper flakes, and anchovies. Cook 1 minute until fragrant and the anchovies melt into the oil.
- 4. Tomato paste time: Add tomato paste and cook 2–3 minutes, stirring, until it deepens to brick red and sizzles.
- 5. Make the sauce: Splash in ¾ cup reserved pasta water, scraping the pan to create a glossy, emulsified sauce. Season with remaining salt and pepper.
- 6. Toss the pasta: Add drained pasta to the skillet. Toss vigorously, adding more pasta water as needed until every strand is well coated and saucy.
- 7. Finish & serve: Off the heat, stir in vinegar/lemon juice, parsley, and Parmesan. Taste and adjust seasoning. Twirl into bowls and top with extra Parmesan and parsley.