Caramelized shallot pasta

[Click for a larger portion.]

Though I really want to call it caramelized-shallot pasta. Or better, pasta with caramelized shallots.

The recipe, made famous by Alison Roman, hides behind a New York Times Cooking paywall. I made this dish when Times subscribers without an additional subscription for NYT Cooking could read the steps, without a list of ingredients. Now everything’s behind the Cooking paywall. But go figure: the recipe is available to all via what appears to be an authentic Times Instagram account.

I used a small plastic container’s worth of shallots, a couple of cloves of garlic, some red-pepper flakes, salt and pepper, a can of anchovies, an almost full four-ounce tube of tomato paste, a pound of fettucine, and some Italian parsley. The result was glorious. I’d suggest less salt (Roman’s recipe calls for three applications). And you can save some money by remembering to buy a can of tomato paste, much cheaper than a tube.

There were no leftovers.