Caramelized Shallot Pasta | Chris F. Nicholson

Ingredients

• ¼ cup olive oil
• 6 large shallots, very thinly sliced
• 5 garlic cloves, 4 thinly sliced, 1 finely chopped
• Kosher salt and freshly ground black pepper
• 1 teaspoon red-pepper flakes, plus more to taste
• 1 (2-ounce) can anchovy fillets (about 12), drained
• 1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
• 10 ounces pasta
• 1 cup parsley, leaves and tender stems, finely chopped
• Flaky sea salt