The caramelized shallots impart a delicious, subtle sweetness to the sauce complimented by the saltiness from the anchovies and the bright tanginess of the tomato paste.
5garlic cloves4 thinly sliced,1 finely chopped for the garnish
12 ounce can anchovy fillets (about 12), drained
1tspred pepper flakesplus more for the garnish if you like
Kosher salt and freshly ground pepper
14.5 ounce tube or (6 ounce) can of tomato paste
10ouncespasta
1cupParsleyleaves and tender stems, finely chopped
Flaky sea salt
Instructions
Heat the olive oil in a large heavy bottom Dutch oven over medium heat. Add the shallots and thinly sliced garlic, season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally caramelized with golden brown edges, approximately 20 minutes.
Add the anchovies and red-pepper flakes. Stir until the anchovies have melted into the shallot mixture, approximately 2 minutes.
Add the tomato paste. Cook, stirring constantly to prevent the tomato paste from scorching, until the tomato paste is caramelized at the edges and has gone from bright red to a deeper brick red colour, approximately 2 minutes. Taste and season with more salt and pepper if needed.
Remove from the heat and place ½ the mixture in a resealable container (leftovers for another use).
Cook pasta in a large pot of salted boiling water until slightly more al dente then you normally would. Reserve one cup of the pasta water. Add the al dente pasta to the Dutch oven with the shallot mixture and the cup of reserved pasta water. Cook over medium-high heat, tossing until each strand of pasta is coated and sauce has deduced to a sticky, not saucy consistency. Use a wooden spoon or spatula to scrape up any bits on the bottom. Approximately 3 – 5 minutes.
Combine the parsley and finely chopped garlic, season with salt and pepper. If you like a little more heat add a bit some red-pepper flakes. Divide the pasta among 4 bowls, or transfer to one large serving bowl, and top with the parsley mixture.