Making the Highest Rated Recipes from the NYT Healthy | Caramelized Shallot Pasta #cooking #recipe

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New York Times top 50 recipes of all time, but made healthy | Caramelized Shallot Pasta @nytcooking @alisoneroman

- ¼ cup olive oil
- 6 large shallots
- 5 garlic cloves
- 24 large shrimp
- Salt and Black pepper
- 1 tsp red-pepper flakes
- 2-ounce can anchovy fillets
- 3/4 cup of tomato paste
- 10 ounces brown rice and lentil pasta
- 4 oz of spinach
- 1 cup parsley

Heat olive oil in a large heavy-bottomed Dutch oven over medium-high, add shrimp and cook until just done. Remove and add thinly slice shallots and garlic, season with salt and pepper, and cook 15 to 20 minutes until softened and caramelized. Stir in red-pepper flakes and anchovies for 2 minutes until the anchovies dissolve, then add tomato paste, season with salt and pepper, and stir constantly for 2 minutes until it darkens to a deep brick red. Remove from heat. Cook pasta in about 2 cups of salted boiling water until very al dente, then transfer the paste mixture to the water. Cook over medium-high heat for 3 to 5 minutes, swirling and scraping the bottom, until the sauce is thick and sticky. Add in your spinach to get wilted. Serve topped with a mixture of parsley, finely chopped garlic, flaky salt, pepper, and optional red-pepper flakes
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