alison roman's shallot pasta
hi friends, lovers + people probably related to me -
21 - well we can legally drink now, though let’s be honest you’ve been sneaking the champagne flutes at family holidays since you were sixteen.
i don’t know about anyone else but this week felt incredibly long and i didn’t accomplish nearly as much as i was supposed to. i did go to the dentist though so we can cross that off the to do list.
one of my roommates made this pasta for her dude a couple weeks ago - he wouldn’t let her put the anchovies in but didn’t realize a shallot is kinda like a garlicky onion + he hates onions
so alison roman’s shallot pasta is worth all the hype + then some, it’s v. freaking good. but if you haven’t realized following recipes is not my strong suit + i don’t like measuring things, so this is her famous shallot pasta with a couple twists. first you need to try to procure some bucatini - there is a shortage, so if you can’t find any linguine or fettuccine will also work, i got lucky at a pete’s in the burbs a couple weekends ago, but you just want a thicker noodle that you can TWIRL!
ingredients
1 package of bucatini
1 can of tomato paste
6-8 shallots (depending on the size)
1 tin of anchovy fillets packed in olive oil, drained (i just buy cento, nothing fancy)
olive oil
salt + pepper
crushed red pepper flakes
fresh basil
fresh parsley
garlic (4 cloves for the shallot mixture + 2 for later)
parmesan
flaky salt
steps
1st put a pot of heavily salted water on the stove to boil, pour yourself a glass of wine (a v. sippable red preferably) you’re going to be doing a lot of slicing + chopping. in a dutch oven or a large heavy bottom pot, pour in a quarter cup of olive oil. then peel + slice thinly all your shallots + four large garlic cloves, add the shallots + garlic to the olive oil, season with salt + pepper, cook till they are softened + caramelized.
2nd drain your anchovies and add them to the shallot garlic mixture with lots of red pepper flakes - the anchovies will melt right in, then add in one can of tomato paste and stir all together till the tomato paste is a dark brick red color. taste, see if it needs any additional salt, pep or red pepper flakes. turn to low, alison roman likes to reserve half for later use - i like to just use it all as i prefer a saucier pasta.
3rd hopefully your water is boiling so you can drop the pasta - cook till al dente. chop your basil (i added this love babesil) + parsley with 2 cloves of garlic, mix together with flaky salt - set aside. shred your parm. drain your pasta, reserving two cups of the salty pasta water. add the pasta to the shallot mixture and about a cup + a half of the pasta water - toss together on medium till the bucatini is fully coated and slightly saucy.
4th scoop into bowls, top with parm + lots of the garlicky basil parsley mixture, get twirling.
particularly good things i consumed this week
a homemade kale chicken caesar salad - dressing + all, channeling my inner molly baz
face scrubs + masks with kelli, for an impromptu self-care tuesday
in 2021 i would like more movies with anne hathaway doing crimes
impulsively ordered dos urban (carne asada quesadilla, chips + guac, + a margarita) - because the week just felt really hard
dancing with the octopus: memoir of a crime, incredibly well written + heart breaking - i had to watch four episodes of new girl before i could go to bed
a ginger turmeric peach orange grapefruit smoothie with lime + a crack of salt - it was v. bright
currently consuming
picking up my wine club later, tracking the pretty “i don’t need but i’m spending all my time in the kitchen present” + enjoying the sunny cold saturday - turtlenecks for dayz
as always,
mk