shallot and anchovy pasta
welcome to our first post for two gals who like cals. this site is a passion project, created on a very tight budget due to COVID-19, by paige and johnathan. we hope you enjoy!
Shallot and Anchovy Pasta
2 tbsp (30 ml) olive oil
5 shallots, skin removed & sliced * (Cut the shallot in half lengthwise, through the root. Then put each half on your cutting board, cut side down, and slice thinly.)
5 garlic cloves, minced
4-6 anchovy fillets or to taste
1 cup (250 ml) tomato sauce
2 tbsp (30 ml) capers
1 pkg of dried Paccheri pasta (roughly 5 cups)
1 cup (250 ml) pasta water
salt and pepper, to taste
Parmesan **** Italians don’t come at me! Typically, any pasta with seafood would NEVER be served with cheese. I stand by this rule as it really doesn’t need it, However, you do you honey! We aint in Italy (sadly)
- Bring a large pot of salted water to boil. This will be for cooking your pasta.
- In a large skillet, heat oil on medium high heat. Sautee and stir the Shallots until translucent, about 10 minutes. Add the garlic and anchovies. Continue to sautee until the anchovies break down, feel free to help them along by smooshing them with a wooden spoon. Add your tomato sauce and capers. Reduce the heat to low and cook for another 10 minutes. The tomato sauce will reduce slightly and become “jammy”
- Cook your pasta until al dente aka just cooked but still slightly firm. Reserve 1 cup of the pasta water in a separate container. Strain your pasta and set aside (DO NOT ADD OIL OR RINSE THE PASTA)
- Add the 1 cup of reserved pasta water and the pasta directly into the sauce. Cook for another few minutes stirring until the pasta is completely coated in sauce. Season with salt and pepper.
- Serve with basil and olive oil.
basically, we are gonna sell lemmons on the street and make bankpaige