A friend introduced me to Alison Roman's popular caramelized shallot pasta and I instantly fell in love! My adaptation of her original NY Times recipe has a bit of South Asian flavor, resulting in a unique pasta dish made with caramelized shallots and anchovies and spiced with tikka masala.
Yield: 8 Servings
1/4 cup olive oil 6 large shallots, thinly sliced
4 cloves garlic, chopped 1 (2 oz.) can anchovy fillets (about 12), drained
1 (6 oz. can) tomato paste 16 oz. pasta
1 tbsp. Tandoori Tikka Masala 1/2 tsp. sea salt or to taste
1 cup cilantro, finely chopped
1. Heat oil in a Dutch oven or a thick bottom pan in medium-low. Once the oil is heated, add the shallots and cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, about 15 minutes. Then add the garlic and sauté for another minute.
2. Add the anchovy fillets, tomato paste, salt and the spice blend. Stir to mix well and cook for about 2-3 minutes until the tomato paste begins to darken.
3. In a separate pot, cook pasta of choice in lightly salted water until "al dente."
4. Drain the pasta, reserving a cup of pasta water.
5. Add the reserved water to the Dutch oven with the shallot sauce to help loosen the sauce. Mix well. Then add the pasta. Cook for about 3 minutes while tossing the pasta so it is well coated with the sauce.
Serve the pasta topped with parmesan and cilantro.