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Caramelized Shallot Pasta

Ingredients

• ¼ cup olive oil
• 6 large shallots, thinly sliced
• 5 garlic cloves thinly sliced
• 1 tsp red pepper flakes
• 2 oz can of anchovy filets, drained

• 6 ounces tomato paste
• 10 ounces of pasta
• 1 cup fresh parsely finely chopped

Directions

1. Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
2. Add red-pepper flakes and whole anchovies. Stir to melt the anchovies into the shallots, about 2 minutes.
3. Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (this is leftovers, you can use to cook chicken with or more pasta)
4. To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente. Transfer to Dutch oven with remaining shallot mixture and 1 cup pasta water. Cook over medium-high heat, stirring with a wooden spoon to coat each piece of pasta, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
5. Serve with lots of parsley on top, finely chopped garlic, and Parmesan cheese