Shallot Pasta
This pasta is all about the shallots, cooked down in a bath of olive oil, tomato paste and anchovies to a jammy, caramelised paste.
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Cooking tools:
- Pan
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Resealable container
- Pot
- Colander
- Mixing bowl
- Serving bowl
- Stove
- Tongs
- Fork
- Plate
Ingredients
- ¼ cup olive oil
- 6 large shallots, very thinly sliced
- 5 garlic cloves, 4 thinly sliced, 1 finely chopped
- Salt
- pepper
- 1 tsp chilli flakes, plus more to taste
- 50g – that’s 12 or about half a jar, anchovy fillets, drained
- 170g tomato paste
- Pasta of your choice, we love spaghetti for this
- 1 cup parsley, leaves and tender stems, finely chopped
- Flaky sea salt
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