This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes. Featured in: The Tomato Y, Shallot Y Pasta You Didn’t Know You Wanted.

Source: New York Times January 27, 2020 20:48 UTC