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

10/10 would try again. The paste is DELISH in a grilled cheese.

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!

for all the vegans out there replace the anchovies with 2 tablespoons of dark miso

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.

I learned this from my chef, when caramelizing alliums warm stock in another pot and once the sugars start to stick to the bottom of the pan deglaze with a small amount of stock and keep doing so until your what have you, shallots, sweet white onion, leek, whatever, is done. It reinforces that caramelized flavor, prevents burning, adds the flavor of the stock to your alliums (imagine French onion soup where your onions already have the flavor of beef stock attached to their very essence) and makes for an all around better finished product.

She needs her own show. I thoroughly enjoy watching her cook.

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. :)

Alison Roman is the gift that keeps on giving

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.

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.

I love the dichotomy of Alison Roman’s happy events: get a promotion and then FIND A PARKING SPACE. She’s definitely a New Yorker.

we need a video from her at least once a week. Love watching her, her energy, her vibe, oh and her foooooddddddd of course.

Lol, she has the natural charisma I strive for every other day. It’s like if jazz music cooked some pasta for you.

It's like Alison is planning my weekend menu. I can't wait to try this.

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.

i made this last weekend and it was incredible. 10/10. i also love that you film these in a realistic-looking kitchen.

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 LOVE HER. Shes so chill and relatable

OMG! It looks so simple and yet so delicious!! One of the many reasons why I love pasta dishes.

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.

Right when she said “pour yourself a glass of wine” my bf came over and handed me a glass of wine. King shit.

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. ❤️

These videos are the first time I’ve seen recipes that both look really good to me and like something I can manage to actually do.

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 🤤

I literally bought a NYT cooking subscription bc of this.

Just made this tonight!!! Alison is my new favorite! I’ve already made two of her recipes this month!

Pro tip- if you’re using an entire tube of tomato paste like that, you’re better served just cutting off the bottom and squeezing from the top down.

“Sometimes I’ll separate them... GIRLS.” 😂

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!

Made it this past weekend and loved it so much. 👍🏽👍🏽💕

Yum! Love Alison’s recipes. Can’t wait to try this one!

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👍🏽

I just wanted to say thank you, this was easy to follow along with, intuitive, and SO DELICIOUS!!

WOW. This recipe was amazing.

That parsley/raw garlic topping is such a good idea, it's delicious and so simple, I'll be making it for all my pasta recipes now LOL

Thought I was getting one recipe but it’s Alison so we get more 🙏🏼Just want to say Thank you, I now keep a tin of anchovies in my pantry.

Oh I made this a few weeks ago and I LOVE anchovies and loved this sticky pasta and the left over past for toast!

This pasta is so amazing I make it several times a year. So much intense flavor. And saving half for other uses afterwards is genius!!

I love the simplicity of this dish and how easy it is to throw together, but I also hate it because I need more than 7 mins of Alison. You feel me?

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.

This is so simple to make and taste incredible. Thank you

Alison is amazing and so is her food!

this should have 10 million views.

Couldnt find shallots, so I made this th red onions instead. Still super good!!

I enjoy watching her 😴💜 Thanks Alison for the recipes!

This is an absolute revelation! So delicious! Thanks Alison.

Thanks for this...now I know what’s for dinner 😍😍

3:18 "It's because I care about you...and I care about me!" Just one of the many memorable quotes in this video

Tried this a few weeks ago. One of the best pasta dishes I've made or even had in a long time.

Made this for dinner last night. Posted on FB and had several requests for the recipe which of course I shared and credited to you. Fabulous!

I need to get a bushel of shallots this weekend.

I really like her.

I cooked this recipe... and it was delicious. Really glad I stepped out of my comfort zone and used the sardines. Yum!

I love the use of the scraper! Will get one

Best chef on KZfaq hands down

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.

Yes it did make my life so good. Incredible pasta!!👍🏻

“silly little floppy noodles” we love you!

You have no idea how badly I need to try this, just for the gratification of squeezing a whole tube of tomato paste 👍🏻

I live for these Alison Roman videos

Really love this caramelized shallot base!

Wow this looks amazing!! I’m gonna try subbing chopped kalamata olives for the anchovies to make it vegan 🌱

IS ANYONE HERE FROM THAT GIRLS TIKTOK Edit: she was spot on 😂😂😂😂

Alison is intelligent, passionate, entertaining and knows how to cook amazing food!!

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.

I got promoted the day after making this

I discovered this recipe last week and I've already made it twice (and I turned my hatred of anchovies into a full on love affair)

This looks so incredible. Definitely want to try it!

I just made this dish! OMG amazingly tasty. My family loved it. Best tasty pasta was their words. Thank you!!!

Allison, please consider doing your own spin on ‘garlic noodles’ ala, Than long?

I miss your videos soooo much. Come back to us.

This looks really good! I’m definitely going to try this. I like the idea of having extra shallots to try on other dishes! Sounds like something delicious with many uses!

I am glad I found your channel, love love your recipes and style.

Idk why I insist on watching food videos when I’m sitting at home starving smh

This woman is so classy and careless at the same time. Like casually gorgeous 😍

Made this and it was really good. My house smelled of caramelized shallots for 3 days, but the sauce was yummy, for sure. Thank you Alison Roman!

Made this for dinner tonight! So good!

Can't eat anchovies, what could I use instead?

I don't have a subscription to New York times cooking so I'm just trying to very carefully watch this video and count everything and come up with the ingredients list lol

I made this and it’s soooooo good. I was a bit skeptical of the anchovies but it really worked! 10/10 would make again.

i love Alisons whole vibe. Netflix should give this lady a show!

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.

Today I Learned: A large herd of pasta is called an "Hilarious".

Deeply savory 🙏🏻

That dish looks amazing! Can't wait to try it.

I can't tell how how many half a can of tomato paste's have gone moldy in my fridge lol

It is a rare pasta. In Japan, it is interesting because it is not seen.

That dish looks savory and yummy!! Thanks for sharing!!

Cant wait to try it. Looks delicious

This is the exact base (she missed a bunch of seasonings) for jollof rice/pasta. A Nigerian dish

Did Scott and Vaughn leave Tasty to work for NYT cooking? I’m sooooo curious!

I just made it and it was so yummy, I would definitely do it again, thanks a lot

Yes shallots bring so much flavor

any tips on replacing the anchovies? vegetarian here, but this seems interesting

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.

Alison is so creative! I live in Houston. I’m a very good cook but very southern. I would die to eat her food. So herby and unique! ❤️🐾🐾

Saw shallot in the title and was so happy to see i have everything i need, cant wait to make this for lunch today!!

"Fish Adjacent" haha