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.

 Recipe by Alison Roman

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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