bohemianwanderer – This delicious pasta recipe combines the rich flavors of caramelized shallots, anchovies, and a hint of heat from chili flakes, creating a savory dish perfect for any occasion. The base is made with shallots and garlic, which are slowly cooked in olive oil until they turn soft and golden-brown. Once the shallots are fully caramelized, the dish gains depth with the addition of anchovies. Which melt into the mixture, imparting a deep umami flavor. The tomato puree adds richness and a beautiful, brick-red color to the sauce.
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The use of dried pasta, preferably long and thin like bucatini or spaghetti. Allows the sauce to cling perfectly to each strand, creating a hearty and satisfying dish. The preparation takes around 10 minutes, with a 45-minute cooking time, and serves four. Making it an ideal meal for a family dinner or a small gathering.
How to Make the Perfect Shallot and Anchovy Pasta
Start by heating olive oil in a large skillet or casserole over medium-high heat. Add the shallots and thinly sliced garlic, seasoning with sea salt and black pepper. Stir occasionally and cook for 15 to 20 minutes until the shallots become soft and golden with caramelized edges.
Once the shallots are ready, stir in the chili flakes and anchovies. There’s no need to chop the anchovies, as they will dissolve into the sauce during cooking. Allow the anchovies to melt into the shallot mixture for about two minutes. Next, add the tomato puree, seasoning with salt and pepper, and continue to cook for another two minutes. Stir constantly to avoid scorching, allowing the tomato to deepen in color and caramelize slightly at the edges.
After cooking, remove the pan from the heat. Transfer roughly half of the shallot mixture into a sealable container for future use, such as spreading on roasted vegetables, topping fried eggs, or incorporating into another pasta dish. Leave the remaining portion in the pan to cook the pasta.
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Bring a large pot of salted water to a boil and cook the pasta until it is very al dente. Save about 480 ml of the pasta cooking water, then drain the pasta. Transfer the drained pasta into the skillet with the shallot sauce (or the leftover portion in the container if preferred). Add 250 ml of the reserved pasta water to the pan and cook on medium-high heat. Stir the pasta continuously, scraping up any bits from the bottom of the pan. Continue to cook for three to five minutes, adding extra pasta water if necessary until the sauce reduces and clings to the pasta, becoming slightly sticky.
Season with flaky salt and pepper. Serve the pasta in bowls, topping with the parsley-garlic mixture and a few extra chili flakes for added heat. Garnish with grated Parmesan if desired for extra richness. The dish is now ready to be enjoyed, offering a rich, savory flavor profile enhanced by the fragrant herbs, a touch of spice, and a satisfying depth of flavor.
