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Caramelized Shallots And Anchovies

This sauce is rich and unctuous and can be blitzed for those who are not fans of eating shallots
Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: Adapted from The Pasta Man page 105

Ingredients

  • 30 mls olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 160 g shallots, peeled, trimmed and halved then sliced lengthwise
  • 1.25 mls fine sea salt, plus extra for the pasta
  • 10 mls tomato paste
  • 8 anchovy fillets
  • freshly ground black pepper to season
  • 50 mls water
  • 5 g parsley, chopped
  • freshly grated Parmesan for garnishing
  • 200 g fresh ridged pasta of your choice

Method

  • Bring a large pot of water to the boil while you start on the sauce
  • Place the olive oil into a large, lidded pan and heat over a medium to low temperature
  • Add the garlic and fry until fragrant
  • Add the shallots and cook for 10 minutes
  • Add the salt, cover with the lid and cook for 10 minutes, stirring occasionally
  • Add the tomato paste and anchovies, reduce the temperature and cook for 5 minutes
  • Season generously with pepper and add the water
  • Leave to cook while you cook the pasta
  • Season the now boiling water generously with salt then add your fresh pasta
  • Cook for 90 seconds then scoop out some of the pasta water into a tea cup
  • Remove the pasta from the water and add to your sauce
  • Stir to combine, adjust the seasoning and loosen the sauce with some of the reserved pasta water if necessary
  • Turn off the heat before adding the parsley
  • Mix the parsley into the pasta, then dish it up, garnishing with freshly grated Parmesan