Pasta with Caramelized Shallots

This makes plenty of sauce for 4 servings, but you could easily double the sauce and pull some aside for another use. It's that good! Don't be afraid of the anchovies. They add a delicious flavor and you won't even know they're there. Add some browned sausage or rotisserie chicken if you want it to be even more hearty.

Adapted from NY Times Cooking. The photo is theirs.

Ingredients

• 2 Tbl. olive oil

• 3 large shallots, thinly sliced

• 3 garlic cloves, thinly sliced

• Salt & Pepper

• 1/4 tsp. red pepper flakes (or more to taste)

• 1/2 of a 2-oz can of anchovy filets, minced

• 1/4 cup tomato paste

• 10 oz. pasta (whatever kind you want)

• 1/2 cup parsley, roughly chopped

• 1 garlic clove, finely minced

• 1 lemon, zested

• Flaky sea salt

• Parmesan cheese

Instructions

1. Heat the olive oil over medium heat in a large skillet. Add the shallots, garlic clove slivers and a few grinds of salt and pepper. Cook until the shallots are softened and starting to brown, about 15 minutes. Lower the heat if the shallots or garlic are getting brown too fast. You want the shallots nice and soft.

2. Add the red pepper flakes and anchovy fillets to the skillet. Stir until the anchovies have disintegrated into the mixture, about 2-3 minutes.

3. Add the tomato paste. Cook until it's well incorporated into the shallots and starting to turn to a darker red color, stirring frequently so it doesn't scorch. You can lower the heat at this point to keep the sauce warm while the pasta cooks.

4. Cook the pasta a minute or two less than directed on the package so it's al dente. It'll cook some more when you add it to the sauce and you don't want it to get too soft.

5. While the pasta cooks, chop the parsley, mince the garlic and zest the lemon. Stir them together and add a pinch of two of flaky sea salt.

6. When the pasta is done cooking, pull out one cup of the cooking water before you drain it. Then drain the pasta well and then add it to the skillet with the sauce. Increase the heat to medium-high. Pour in the cooking liquid and stir everything together until the pasta is well coated in the sauce and it's warmed through, about 3-5 minutes.

7. Put some pasta on each plate, then top with the parsley mixture and dust with parmesan cheese.