---

Introduction

I’m looking out our hall window across the alley into our neighbors kitchen, as I usually do. It’s late and they are asleep. I’m about to turn away when some movement catches my eye: a tiny mouse zig zags across their counter, stealing crumbs.

Ingredients

• Bucatini (or a thick spaghetti)
• Cherry tomatoes (tip: we like to always keep a stash of frozen cherry tomatoes in the freezer)
• Shallots (lots)
• Tomato paste
• Parsley
• Olive oil
• 1 can anchovies
• Salt
• Pepper
• Crushed red pepper

Instructions

1. Boil and heavily salt water. Use a lot a big pot so you can fit the whole length of the bucatini in without breaking it. You won’t need to add any salt to the sauce.
2. Thinly slice shallots and garlic.
3. Heat a cast iron on med-low.
4. Sauté shallots. Beyond sauté. The sauce is from the dissolved shallot remnants, so you don’t want them crispy but you do want to cook them as much as you can. Include the garlic from the getgo.
5. Add anchovies (without the oil) and red pepper flakes. If making an extra large batch, include some of the oil from the can. Know your peppers: I’m using pequin chilis right now, which are less hot so I add a LOT.
6. Once the fish dissolve, add the tomato paste and stir. If using frozen cherry tomatoes, add a large handful (keep them whole).
7. Add a ladle or two of pasta water.
8. If using fresh cherry tomatoes, slice them in half and add a hearty handful. Cook until they just start to soften.
9. When the pasta is complete, drain and add a bit to the cast iron. You want to maintain the right ratio of sauce to pasta, so don’t add too much. You can always add pasta more later.
10. Serve with tons of fresh, roughly-chopped parsley and crusty bread. Italians don’t eat fish with cheese, apparently.

Inspired by Alison Roman’s Caramelized Shallot Pasta.