Between Melissa Clark and Allison Roman, NYTimes recipe section broke me: I decided to try a dish with anchovies. I know that I already really respect fish sauce as a flavor enhancer, so how could I argue against people saying that's what anchovies do too? Well, I made this and I liked it. It doesn't taste fishy, exactly, but I am aware the anchovies are there. There is a little whiff of the sea close to the nose. But I don't mind it. In fact, I'm looking forward to my leftovers, and I'd be happy to make it again. Is this a brave new world?
1/4 c olive oil
3 c very thinly sliced shallots (~6 large shallots)
5 garlic cloves, 4 thinly sliced, 1finely chopped
salt, pepper
1 t red pepper flakes
1 (2 oz) tin anchovy fillets, drained
1 (4.5 oz) tube or (6 oz) can of tomato paste
10 oz pasta (I used bucatini)
1 c chopped parsley
Heat oil in large heavy-bottomed Dutch oven over medium heat. Add shallots and thinly sliced garlic and season with salt and pepper. Cook, stirring occasionally, until the shallots are totally softened and caramelized with golden-brown fried edges 15-25 minutes.
Add red pepper flakes and anchovies (whole). Stir to melt anchovies into the shallots, ~2 min.
Add tomato paste; season. Cook, stirring constantly to prevent scorching, until paste has started to cook in the oil a bit, caramelizing and becoming russet. ~ 2 min.
Remove from heat and package up half the mixture for leftovers. Leave the rest in situ!
Cook pasta al dente. Transfer to Dutch oven with the remaining shallot mix and 1 c pasta water. Cook over med-high heat, stirring and swirling to coat and scraping up bottom bits, until pasta is thick and sauce is reduced and sticky-- not saucy-- 3 to 6 minutes.
Recipe calls for a little garnish of the chopped garlic, flaky salt, pepper, and parsley made into a little salad. I didn't, but it sounds nice.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment