Another thing to do with tinned fish, it does take longer than stated

I'm feeling rather pleased this week. This recipe as quite a find (I'll get into timing in a bit) and I found it when I was searching for something else (which I now forget). I chose to make it for two reasons: One, I had everything in the pantry. Two: It intrigued me because I don't always see recipes that use a considerable amount of shallots and Three: I wanted to see how the anchovies did with the sweetness of tomato paste.

Pretty damn well, I'm happy to say.

Our ingredients list (easily halved for those of us who live solo #StudioLiving)

• ¼ cup olive oil
• 6 large shallots, very thinly sliced
• 5 garlic cloves, 4 thinly sliced, 1 finely chopped
• Kosher salt and freshly ground black pepper (taste often and adjust as necessary)
• 1 teaspoon red-pepper flakes, plus more to taste (I used more, which will not surprise anyone)
• 1 (2-ounce) can anchovy fillets (about 12), drained (I had a jar of Bellino and used those. Solid choice. Use your favorite whatever its container)
• 1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup) (Here's another happy thing. A whole can of tomato paste! Much cheaper than a tube of the double-concentrated, though I always have that around for those recipes that one just on Tablespoon)
• 10 ounces pasta (I had radiatore. I think farfalle would also work, a recommendation for occasional guest Ny. I love long pasta like the buccatini on Alison Roman's page, but my stove is rather small to handle the big pot needed)
• 1 cup parsley, leaves and tender stems, finely chopped
• Flaky sea salt

 Directions

1. Heat olive oil in a large heavy-bottomed Dutch oven over medium high (I actually used a saute pan, I usually do for pasta sauces). 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. 

Okay, here's where I get cranky. This is a bit too hot of a pan, IMO, and a bit too short of a time frame. I did this over medium heat, stirring every 1-2 minutes and occasionally taking a sip of wine. It took me closer to 40 minutues (and an episode of The Leviathan Chronicles podcast), but I got the shallots nice and brown and the kitchen smelled fabulous. 

2. 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.

This took about seven minutes. I recommend smushing the anchovies a bit to help distribute them evenly from the get-go.  I also needed to deglaze the pan with a splash of the chardonay I was drinking when too much was sticking to the bottom of the pan. 

3. 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. (try closer to 6) 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.

4. 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. (The swirling looks cool if you want to show off, but really isn't necessary.) 

5. 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.

This one's a keeper. Currently recruiting guinea pigs for formal testing.