Subj : NYT Most Requested - 38
To   : All
From : Dave Drum
Date : Sat Oct 12 2024 05:05 pm

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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