Caramelized Shallot Pasta - Alison Roman
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Cooking tools:
- Dutch oven
- Skillet
- Pot
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Airtight container
- Mixing bowl
- Serving bowl
Ingredients
- ¼ cup olive oil
- 6 large shallots , very thinly sliced
- 5 garlic cloves, 4 thinly sliced, 1 finely chopped
- Kosher salt
- 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
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