Made this last week. Brought leftovers for lunch. Office was jealous. On Saturday I used the paste on some toasted sourdough with some wilted spinach and a fried egg. Truly living my best life
This may have already been said, but I replaced the anchovies with Umeboshi plum paste to make it vegan, and it turned out PHENOMENAL. This is amazing!
The reason tomato paste also comes in a tube (in addition to a can) is so you can use it incrementally in small amounts. If you're going to use the whole thing, cans are much cheaper and the contents are the same.
Yeah, i don’t get what she’s talking about there being different flavors in paste from a tube and paste from a can. It’s the same thing, it’s just a matter of use and convenience differentiating the two. Of course all brands are different, but the tube has nothing to do with it.
Over the years I’ve watched many many many food hosts and chefs and people who like food in general, and this is my first time watching an Alison video. I’ve never been so instantly endeared!! Count yourself a new fan, and I will definitely be making this recipe.
Recipe: ¼ cup olive oil 6 large shallots, very thinly sliced 5 garlic cloves, 4 thinly sliced, 1 finely chopped Kosher salt and freshly ground black pepper 1 teaspoon red-pepper flakes, plus more to taste 1 (2-ounce) can anchovy fillets (about 12), drained 1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup) 10 ounces pasta 1 cup parsley, leaves and tender stems, finely chopped Flaky sea salt PREPARATION 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. Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes. 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. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.) To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes. In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.
How many things can you make with the shallot mixture: make ravioli from the leftover, or top on toast then put a fried or poached egg on top, make a dip or hummus... make a shallot taquito or quesadilla. Shallot fried rice; add stock and make a soup. I can really go on. Seriously. This looks fantastic. :)
I fell in love when I saw how much garlic she put in 😍. FINALLY a chef that ain't afraid to throw in a solid amount of garlic; none of that "put a whole clove in and take it out at the end" crap.
Alison Roman has done it again. So far, she has never disappointed. Recipe - 10; Presentation - 10; Commentary - 10. I'm in love. Please keep it coming!
I made this with red onions because that was what I had an it was actually great! I spread the extra on toast and topped with pine nuts. Looking forward to making this with the right ingredients again next time!
Every person who has ever watched one of your videos is hoping you’ll get your own tv show. You are so real and natural. My husband and I love watching you. ❤️
I used anchovy paste instead of whole filets. Wonderfully delicious and versatile. Tonight I mixed a spoonful with some reheated roasted beets and carrots. Beautiful - and the flavors linger on the palate. It's heaven - I'll keep coming back!
That onion/shallot + tomato sauce is the most common starting base on most Indian recipes and is so flavorful when made correctly! The important part is to let to come to that almost carmalized point that you so nicely brought it to (not everyone does it) Glad to see it enriching recipes that are non-Indian also👍🏽
In my culture, we usually use shallot and garlic as base for most of the cooking, and instead of using tomato paste, we use chilli paste, and the mixture gives the most wonderful taste to many meals 🤤
This was really delicious. Thank you, NYT Cooking , for sharing Alison's recipe. It is very flavorful, has some bite and zero fishiness. It really is as described. Will be using leftovers for my roasted veggies this weekend. Make it, you'll enjoy it.
Didn’t have shallots but had lots of red and white onions. Followed the rest of the recipe exactly as she instructed. It was delicious! And came together so quick. My new favorite weeknight meal. Just have to remember to put shallots and anchovies on my regular shopping list.
What to do with that leftover can of tomato paste: measure out the remainder into 1T portions on wax paper on a baking sheet, freeze until solid (it's fast, takes like an hour), put in a baggie or other freezer-proof container and you've got pre-measure tomato paste. Portion and thaw as needed. Boom! Bob's yer uncle.
Easily one of the easiest and most delicious recipes out there. I've tried this more than 10 times. I've made it with shallots like the recipe. But shallots are so expensive. So ive done this with red onions too. So good! I have added the oil from the anchovy bottle. Not sure why she asked to dispose the oil because it still tasted awesome. One of those recipes you can do ahead and master.. Want compliments at a lunch or dinner party?This is it.. it's a crowd pleaser.
I was skeptical but this just wouldn’t quit occupying my mind. Finally made it and it is life changing. I am an anchovy convert. This dish was salty. It had depth. And I enjoyed every dang bite.
Just made the sauce and omg I’m in heaven. Total cost for all ingredients including Good olive oil was total 15$ this will be a new house hold favorite!! Damn, so delicious
I made this dish last Sunday. Super delicious, just slightly sweet and has a pleasant well rounded savory, spicy flavor. Also makes really good leftovers for next day.
People calling her racist obviously have no idea the meaning of the word. She had an opinion.. We are allowed to have opinions in this country because we live in a free country. Get over yourselves.
I never saw it as racist, just really mean. She got punished and is off NYT. She's now on Act II or III, whatever, of her life. Hopefully, she'll bounce back.
This is amazing. Made it as a base for a tomato sauce, with roasted red peppers. Then I baked it with cavatappi and ricotta. OMG. Had some of the leftover paste with egg sandwiches this morning
This is a delicious and practical recipe. I love that you make cooking accessible on many levels. For feedback please include captions with measurements so we can make the recipe instead of just watching the cooking process.
I made it, following the recipe to the tee. It turned out to be much fishier than I expected because I used Cento's Anchovies. I'm not sure if it was my aversion to canned fish or the particular brand, but the fishiness overpowered everything else. I feel sad because occasionally a bit of the flavour comes through in a bite, but then that fishiness hits you and it's so gross. Not Alison's fault, but people should know that using certain brands of anchovies, even if the same amount, will most definitely change the final taste. The anchovies that came from this can even left little bones which I found repulsive in the pasta. Be warned! Use half the Cento's can perhaps, so you can tone down the fishiness.
I have made this once a week now for the last month. It is amazing. I reduced the anchovies by half but used some of their oil to "delicate" it up AND I added toasted plain homemade breadcrumbs for texture. Try the breadcrumb add, because though I think it's nearly impossible to improve on AR, I think I may have done it this once.
I made this, followed the recipe exactly, and frankly, it tasted like it came out of a can. The tomato paste overwhelmed the flavour of the shallots, though I tried to make sure that I cooked the tomato paste enough to get rid of that raw taste.... Honestly, though Alison Roman's videos are great, and the dishes look so tempting when she cooks them, every recipe I've tried of hers has been underwhelming.
I’ve frozen the other half of the shallot mixture and then just defrosted it when I want this a second time. Literally just as good as the first batch!
I love love love recipes like this!! Well done Alison. Now the most annoying question ever, what’s a good plant based substitute for the anchovy? 🤦🏽♀️
Julia Sepúlveda anchovies give it a salty savory umami flavor. You can use soy sauce and a piece of dried seaweed. Miso paste is also a good substitute. Or even dried mushrooms for a rich flavor.
@@BradleyReacts ooo yum. Any thoughts on how much soy sauce? I'll be tasting as I go, but not sure where to start since I've never eaten anchovies before
You seem to want to claim appropriation. I have had many versions of Jollof rice, as they are regional with little tweaks based on each region, very little of what she used is included. Red onions are used, lots of peppers, whole tomato sauce in addition of paste, and many seasonings, herbs and stock and don't forget the Scotch Bonnet. If all you use is shallots and tomato paste and anchovies, your Jollof must be sad.
@@emilletich You seem to make an ASSumption that I claimed appropriation, when clearly this was an observation. You responded to a comment made 1 whole year ago. How far down did you scroll? That alone is sad.
Copy and Pasting from another similar response to the same dull question. Try another recipe. You don't need your obsessive fan-girling/boying to be the cause of your death. Better yet, quoted EXACTLY from her own Instagram of this recipe, "Yes the anchovies are mandatory, if you don’t care for them what are you even doing here? No but really, find another pasta. Sorry!"
@@rickmiletic1376 dude I'm not being obsessive, and I'm not trying to shove anything down your throat, I'm just pretty new to being vegetarian, and I'm looking to see if anyone more knowledgeable than me knows of a good substitute. I think I'd love to try this recipe if there's some way I can get something similar. Olives are a good suggestion that I hadn't thought of, thanks. Just wish it didn't sound like you'd told me to f**k off first :)
Whoa, that never happened to me, I used a tube that's been open for half a year before and it was fine...I mean it's pretty low on moisture to make it shelf stable, right?
When I use only a tablespoon of the canned tomato paste I scoop the remaining paste by spoonfuls into a baggie and freeze them so I can just pop them out later one by one.
I really like how you cook, you're very natural and practical. I like you don't make things complicated, and you still make them perfect (at least to me). I'll try to do that way too, with your help :)
@@Marcel_Audubon No I don't, I don't grovel at all, that was my sincere opinion. Your answer is not hard of hearing, it's confusing. I think that if she can do something in two steps, she doesn't do it in three steps, and she also does it well. I really like that, because I tend to complicate things a little sometimes. Envy much?
it sounds stupid but if i have a whole can of tomato past left over, I will freeze 2 tbs portions in sandwich bags with all the air pushed out. It's super helpful
Yes I do that too - or actually I just put all of the leftover tomato paste in one sandwich bag, but flatten the bag before putting it in the fridge. The frozen tomato paste is very easy to break into chunks when it’s been flattened first.
This reminds me of a pasta dish I had in Venice called Bigoli in Salsa which is a sweet onion and anchovy pasta that is deeply savoury and satisfying. Even the pasta shape is similar. Can’t wait to make this one.
i just made this and it. is. DELICIOUS!!!! my only issue is the bones from the anchovies so next time i’ll just use anchovy paste. i’m gonna put this on flatbread and fry an egg 😋 can’t wait!!
I've never willingly ate anchovies before! My husband and I enjoyed it and I got a promotion from all the time I saved not having to cook for a few days since I used the left overs.
