Caramelized Shallot Pasta

MiddleChild’s girlfriend recently made us Caramelized Shallot Pasta, an amazingly easy yet delicious pasta sauce recipe.  Despite what looks like a million ingredients, it’s really pretty quick to make.  Unless you are a very slow chopper, the sauce will be ready before the pasta is cooked al dente (Italian for “undercook”).  Speaking of pasta, the water used to make the pasta contains a lot of starch, so remember to NOT drain off the water when the timer goes off.  You will be using this magical starchy solution to helps thicken up the sauce without resorting to any other thickener. 

TIP ALERT!  When pasta water is in a recipe, I like to use somewhat less water than the directions (or your mother) calls for.  This increases the amount of dissolved starch in the water, making the sauce even silkier.

This recipe makes twice the amount of sauce needed ... but don’t even think halving the ingredients!  Make the entire recipe, freezing the excess afterwards.  Your future hectic self will eventually thank your current smart self for being so efficient #CookOnceServeTwice.  Or have your future grateful self pop a paté knife into the future saved half and slather over thinly sliced and toasted Italian bread. *French kiss* … um … I mean *Italian kiss*.

Caramelized Shallot Pasta
Adapted from: https://cooking.nytimes.com/recipes/1020830-caramelized-shallot-pasta

1 box (10-12 ozs.) thin or regular spaghetti 
1 loosely packed cup parsley, leaves and tender stems, finely chopped
5 garlic cloves, 4 thinly sliced, 1 finely chopped, divided
1 pinch each kosher salt and crushed red pepper flakes
3 Tbl. olive oil
6 large shallots, very thinly sliced
1 tsp. crushed red pepper flakes
1/2 tsp. coarsely ground black pepper (or to taste)
1 (2-ounce) can anchovy fillets, well drained
1 (6-ounce) can of tomato paste
2 Tbl. fresh lemon juice (about 1/2 lemon)

Cook spaghetti al dente according to package directions.  Meanwhile, continue with the directions:

In a small bowl combine parsley and the finely chopped garlic clove; season with a pinch each of kosher salt and red pepper flakes.  Set aside. 

Heat olive oil in a large skillet over medium low heat. Add shallots and thinly sliced garlic. Sauté frequently, until the shallots have softened and edges just start to brown, 5 to 10 minutes (watch to avoid burning). 

Add red pepper flakes, pepper and whole drained anchovies (no need to chop). Sauté continuously until the anchovies “melt” into the mixture, about 2 minutes.

Reduce heat to low; stir in tomato paste (the tomato paste will clump and fight you). Continue to sauté continuously until the tomato paste starts becoming a bit darker, about 2 minutes. Remove skillet from heat.  Transfer half the thick mixture to a resealable container and freeze if not using within a few days.  Cover skillet to keep sauce warm; set aside until spaghetti is ready.

When spaghetti is al dente according to package directions, remove pot from heat; do not drain. 

Uncover skillet and return to burner over medium heat.  Using tongs, carefully transfer spaghetti to skillet along with a cup of the pasta water. Cook, lifting and turning the spaghetti to coat with sauce, using a wooden spoon if necessary to scrape up the delicious crispy bits on the bottom, until spaghetti is cooked to your preference and sauce has reduced and no longer soupy.  This should take about another 3 to 5 minutes.  

Remove skillet yet again from heat; add lemon juice and continue to lift and turn spaghetti a few more times with the tongs to distribute juice evenly.

Divide pasta among 4 pasta bowls.  Top with parsley mixture and serve.