Kate made this one night when no one was in the mood to cook. It came together quickly and was absolutely delicious. I would put this in rotation weekly if I could get away with it. It was supposedly the New York Times most downloaded recipe -- but that sneaky Alison Roman has it on her site too. Yummy.
1/4 c. olive oil
6 large shallots, thinly sliced
5 garlic cloves, 4 thinly sliced, 1 chopped
salt and pepper to taste
1 t. red pepper flakes
1 2-oz) can anchovy fillets, drained
1 6oz can tomato paste
10 oz. pasta
1 c. parsley
Heat oil in a Dutch oven over medium heat. Add shallots and garlic, season with salt and pepper. Cook, stirring occasionally until everything is softened and caramelized. 15 to 20 minutes
Add red pepper and anchovies. Stir to melt fish into shallots about 2 minutes
Add tomato paste and season with salt and pepper. Cook, stirring, about 2 minutes. Remove from heat and transfer 1/2 the mixture in a resealable container.
Cook pasta in a large pot of boiling water. When it's done (more al dente than usual) transfer to the Dutch oven with the tomato mixture. Reserve some cooking liquid from the pasta -- stir pasta around for a few minutes (3 to5) until pasta is thick and sauce is reduced. Top with chopped garlic and parsley.
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