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.
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.
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.
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!
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 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!
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!
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.
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👍🏽
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. ❤️
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.
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.
You get the best comments with lots of alternative ingredients. Will try with anchovies. I offered a good friend who lives in the country some fresh valley sweet corn and to my surprise he declined saying he doesn't cook, he eats in town. One of the pleasures of life, cooking!
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.
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 🤤
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.
Tori Bedingfield I was repulsed by the idea of anchovies until Alison. Made this recipe tonight and the anchovies add this incredible richness and depth exactly as she described and not at all like there are anchovies in it.
@@taylorbryan1904 good to know!! Thanks! Yah I'm with you... the repulsion is strong but I need to just try it. Thanks for the advice! I'll report back!
@@toribedingfield8917 Of course! It is worth also noting that I did NOT add the entire tin as she suggested. I could not bring myself to do it cause the scent was so strong haha. But just half definitely made the difference and I don't think I would have minded the extra few :) !
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.
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 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!
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
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
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.
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.
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?
@@75julianne If I would have added that emoji, it would have made me look creepy... But I would have if it didn't. Her smiles are SOOOOOO addictive to me. 😏
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 today and with the amount of shallots and anchovies, strangely doesn’t have a strong shallot or anchovy taste lol just a richness of flavour and really tasty!
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.
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'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.
Wow wow wow! What a surprise?!Fanfukintastic!! Loved it. Made it. So incredibly simple, rich and amazingly delicious! I’m in love with your recipes! You Rock, Allison! Thank you for your gift and love of cooking!
used oyster sauce instead of anchovies and it was delicious! reminds me of a pasta w red fish sauce my italian grandparents would make for christmas eve 🥰
Followed this recipe to the letter. 15 minutes over medium high heat blackened and scorched the shallot paste into a burnt mush and ruined the bottom of my dutch oven lol. Tried it again with 10 minutes over medium-low heat, turned out much better.
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.
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 :)
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? 🤦🏽♀️
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.
I made this for the first time last night and it does not disappoint. I sometimes find Alison's recipes a bit too heavy (not four-pounds of butter heavy, but rather a drop-kick to your palette flavor wise), so I opted to use half a tube of the tomato paste instead of the full tube, and kept all the other ingredients as written. Loved it. I will try it next time with a whole tube but can honestly say it was rich and lovely this way too. Sad to hear she won't be returning to NYT Cooking.
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
quality of life improved 20-fold? 🤣
David Supan at least 20-fold
@@Marcel_Audubon Wow, somebody was very negative.
Ignore the non-believers who have not prepare the sauce.
Marcel Audobon’s just a salty white queen who deprives himself of carbs so he’s mad at people for living their best lives
10/10 would try again.
The paste is DELISH in a grilled cheese.
it's a sooooooo good!!!!
genius!
You just blew my mind.
Oh behave!
What kind of cheese did you use
She needs her own show. I thoroughly enjoy watching her cook.
Marcel Audubon boy bye
She has old videos on BA's channel. She used to be a contributor there.
ag ba thanks I think I have seen them all! Haha :)
@@Marcel_Audubon what are you even doing here bro!
@@Marcel_Audubon squee squee squeee
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!
I was searching for this kind of comment! Thank you!
Rebecca White where did you get plum paste from?
@@AmyLempa Asian or Japanese market should have it:) More likely a Japanese Market would have it then a general Asian market though
@@AmyLempa HI! I actually got it at a local supermarket in Newport, RI, but I've also found it on Amazon.
Oh wow such a great idea! Thank you for that! I always use the umeboshi vinegar to replace the fish sauce so this makes so much sense!
Alison Roman is the gift that keeps on giving
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.
@@Setwhattt and paste in a tube is all we get around my parts
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.
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.
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.
you gotta try them all!!!
Ditto
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.
we need a video from her at least once a week. Love watching her, her energy, her vibe, oh and her foooooddddddd of course.
i agree! she's so down to earth
for all the vegans out there replace the anchovies with 2 tablespoons of dark miso
thanks for the tip! we also tried it with olive tapenade which was delicious!
you the real mvp
oh fuck yeah I was thinking that the entire time!
2-3 tbsp of smashed/chopped capers is also delicious as well!
i used mushroom. It was so good, but I will try miso next time!
Lol, she has the natural charisma I strive for every other day. It’s like if jazz music cooked some pasta for you.
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!
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’m so excited to try it with a fried egg
I'm thinking bake it into a focaccia!
Swirl it with some ricotta and put it on toast
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!
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!
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.
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 love the dichotomy of Alison Roman’s happy events: get a promotion and then FIND A PARKING SPACE. She’s definitely a New Yorker.
or an Angeleno--parking spots in Los Angeles are incredibly elusive
@The Inquisitor Yikes
She’s from LA like me but lives in New York-also like me. Love her for that reason
AlkemiReads A NYer would say the train shows up at the exact right time.
haha i always thought that was more L.A. than NYC
I LOVE HER. Shes so chill and relatable
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 literally bought a NYT cooking subscription bc of this.
Jen June can u share this recipe with us, the cheap asses? Wondering how many shallots vs clove of garlic go in
aristurtle007 6 large shallots, 4 garlic cloves thinly sliced + 1 clove finely chopped for the parsley flaky salt situation
@@mikeyscotj king
Michael Johnson thank you! Could you also give the amounts of tomato paste & anchovies in ounces, as I have cans of tomato & a tube of anchovies. Lol
i made this last weekend and it was incredible. 10/10. i also love that you film these in a realistic-looking kitchen.
powerful powerful tips. lots of little things i would not have thought of like the garlic parsley salt topping.
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
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.
Just made this tonight!!! Alison is my new favorite! I’ve already made two of her recipes this month!
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.
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.
Underrated comment of the week - thanks for the tip
you could get microscopic metal shards in it, id say just squeeze but with a method, end to cap like toothpaste
Capeesh! 👌
Not as fun. Very gratifying squeezing it her way. :)
Pro tip - if you're using an entire tube of tomato paste, buy the can instead. The tube will cost four times as much.
You get the best comments with lots of alternative ingredients. Will try with anchovies. I offered a good friend who lives in the country some fresh valley sweet corn and to my surprise he declined saying he doesn't cook, he eats in town. One of the pleasures of life, cooking!
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.
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!
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 🤤
That sounds divine!
Sounds delicious.
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.
Couldnt find shallots, so I made this th red onions instead. Still super good!!
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! ❤️🐾🐾
“Sometimes I’ll separate them... GIRLS.” 😂
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.
3:18 "It's because I care about you...and I care about me!"
Just one of the many memorable quotes in this video
This was delicious. I added chopped charred leeks and grilled shrimp to it at the end. Good call for the noodle too. Yum.
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.
I saw fancy anchovies cans in Canada recently and brought some back, also harissa paste in a tube :P all thanks to Alison.
I just wanted to say thank you, this was easy to follow along with, intuitive, and SO DELICIOUS!!
Best chef on RUclips hands down
Not even close
Just tried this on pan-fried chicken thigh with mushrooms and it was probably the best (quick) homemade meal I've made in a few years.
this should have 10 million views.
i love Alisons whole vibe. Netflix should give this lady a show!
Wow this looks amazing!! I’m gonna try subbing chopped kalamata olives for the anchovies to make it vegan 🌱
Someone mentioned capers too.
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 want the entire menu for "Feast of the seven fishes."
I'd rather just attend next year's interation...
She created a menu while working for Buzzfeed - tasty.co/article/alisonroman/feast-of-the-seven-fishes
@@vihreto Ha, 7 fishes with matzah (yes, I know she's half Jewish)
I made this and it is Phenomenal !! Soooo great !! I didn’t taste the anchovies, but I love anchovies anyway - very underrated pasta dish
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?
Yes
I cooked this recipe... and it was delicious. Really glad I stepped out of my comfort zone and used the sardines. Yum!
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)
I'm always suspicious when a chef off-handedly says something like "Oh, you won't even taste the anchovies..."
Can you taste the anchovies? I hate them too but this recipe looks intriguing
Tori Bedingfield I was repulsed by the idea of anchovies until Alison. Made this recipe tonight and the anchovies add this incredible richness and depth exactly as she described and not at all like there are anchovies in it.
@@taylorbryan1904 good to know!! Thanks! Yah I'm with you... the repulsion is strong but I need to just try it. Thanks for the advice! I'll report back!
@@toribedingfield8917 Of course! It is worth also noting that I did NOT add the entire tin as she suggested. I could not bring myself to do it cause the scent was so strong haha. But just half definitely made the difference and I don't think I would have minded the extra few :) !
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 need to get a bushel of shallots this weekend.
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.
Or a very bare puttanesca without the olives and capers.
“silly little floppy noodles”
we love you!
Alison is intelligent, passionate, entertaining and knows how to cook amazing food!!
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 use just a big dollop of the paste instead of a whole tube and it tastes delicious everytime. you don’t have to follow the recipe exactly.
Same for me in the beginning, but kicked up the seasonings and the next batches were great.
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!
IS ANYONE HERE FROM THAT GIRLS TIKTOK
Edit: she was spot on 😂😂😂😂
bro yesss literally the only reason i’m here
YES
ME
lmaoooo
PERHAPS🙈
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
any tips on replacing the anchovies? vegetarian here, but this seems interesting
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 thank you!!
@@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
a quiet life I would start with one table spoon. And then add one teaspoon each time as you taste to get the salt right.
Olives or umeboshi paste. I’d go olives here personally.
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.
This is the exact base (she missed a bunch of seasonings) for jollof rice/pasta. A Nigerian dish
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.
@@AuthenticJo Not far.
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 Excuse me??
@@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?
I really like her.
ME TOO..!
Me three 🥰
@@75julianne If I would have added that emoji, it would have made me look creepy... But I would have if it didn't. Her smiles are SOOOOOO addictive to me. 😏
@@75julianne eeeeeeeeeeeeeeeeeeeee. Ei
Me.... 444444
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!
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
rainepanda 6 shallots, 4 garlic cloves sliced + 1 finely chopped for garnish, 2 oz can anchovy and 10oz pasta
@@mikeyscotj thanks dude ✌🏻
@@mikeyscotj Replying just to save your comment. Thanks from me too!
@@mikeyscotj Don’t forget the
1 cup parsley, leaves and tender stems, finely chopped & tomato paste 6 oz.
I made this today and with the amount of shallots and anchovies, strangely doesn’t have a strong shallot or anchovy taste lol just a richness of flavour and really tasty!
Is there a vegetarian alternative for the anchovies? This pasta looks insanely good!
RJ Dube try red miso! Adds depth and umami - not sure how it compares to the anchovies but it’s what I’ve used!
Someone else suggested that Japanese plum that is a hangover cure
Umebushi
WOW. This recipe was amazing.
I love this woman -- BRING HER BACK!
Oh I made this a few weeks ago and I LOVE anchovies and loved this sticky pasta and the left over past for toast!
You have no idea how badly I need to try this, just for the gratification of squeezing a whole tube of tomato paste 👍🏻
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.
Allison, please consider doing your own spin on ‘garlic noodles’ ala, Than long?
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
Idk why I insist on watching food videos when I’m sitting at home starving smh
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.
girl me and every lesbian i know JUST made this
wtf
Oh my god I was just about link this to my girlfriend for us to make 🤝 lesbians really be like that, huh?
Come on now, straight and bi girls do it too!😆
What does the dish have to do with sexual preferences?
@@dovrose5155 careful now, they'll come for you when the light goes out
Wow wow wow! What a surprise?!Fanfukintastic!! Loved it. Made it. So incredibly simple, rich and amazingly delicious! I’m in love with your recipes! You Rock, Allison! Thank you for your gift and love of cooking!
"I'm gonna start them in a bit of olive oil"
*Upends the entire bottle*
I've just come to expect this of cooking videos now.
To be honest, I was pessimistic but curious. But after I tried. I am hooked. It's sooo good.
This woman is so classy and careless at the same time. Like casually gorgeous 😍
used oyster sauce instead of anchovies and it was delicious! reminds me of a pasta w red fish sauce my italian grandparents would make for christmas eve 🥰
Today I Learned: A large herd of pasta is called an "Hilarious".
Followed this recipe to the letter. 15 minutes over medium high heat blackened and scorched the shallot paste into a burnt mush and ruined the bottom of my dutch oven lol. Tried it again with 10 minutes over medium-low heat, turned out much better.
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.
OMG this is the BEST thing I've ever eaten in my life. No lie. Do it now!
Y'all got a good vegetarian substitute for the anchovies? Sounds so good!!
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!"
Oscar Tigwell I’m thinking some soy sauce might work well for the umami boost. That’s my strategy 👍
@@sarahwade197 But you'd need to mix it with seaweed, miso and kalamata olive to reach a close umami.
@@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 :)
@@rickmiletic1376 nah you can totally just add table salt ay
I just made it. Yum! I used anchovy paste instead of while fishies.
I got promoted the day after making this
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? 🤦🏽♀️
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
rainepanda it doesn’t sound stupid! lots of people do that
@@Ahzzzy lol thanks
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.
I made this for the first time last night and it does not disappoint. I sometimes find Alison's recipes a bit too heavy (not four-pounds of butter heavy, but rather a drop-kick to your palette flavor wise), so I opted to use half a tube of the tomato paste instead of the full tube, and kept all the other ingredients as written. Loved it. I will try it next time with a whole tube but can honestly say it was rich and lovely this way too. Sad to hear she won't be returning to NYT Cooking.
What?!!!!!! Where is she going????
Thanks for this...now I know what’s for dinner 😍😍
Marcel Audubon not yet lol but soon 😁
I made this and used the oil from the jar of sardines as, well, hey, why not....and it was divine!
Melvis Velour how many garlic cloves did you use..also, how much shallot? 🧐
Did Scott and Vaughn leave Tasty to work for NYT cooking? I’m sooooo curious!
They did.
Tried this a few weeks ago. One of the best pasta dishes I've made or even had in a long time.