You’ve seen it. That neon-orange, jammy, almost-too-bright-to-be-real bowl of noodles. It’s the dish that basically broke the internet back when everyone was stuck in their pajamas in 2020. People call it the "Shallot Pasta," but let’s be real: it’s the alison roman anchovy pasta.
Without those tiny, salty fish, the whole thing just falls apart.
Honestly, it’s kind of funny how a recipe with a whole tin of anchovies became a mainstream superstar. We aren't talking about a subtle hint of salt here. We are talking about twelve whole fillets. If you're someone who thinks they hate anchovies, this is the dish that usually changes your mind. Why? Because they don't taste like "fish" once they hit that hot olive oil. They melt. They dissolve into a funky, savory base that tastes more like a Parmesan rind than something from the sea.
Why the Caramelized Shallot Pasta Actually Works
Most people mess up this recipe before the water even starts to boil. They rush the shallots. You can’t rush six large shallots. They need to sit in that quarter-cup of olive oil until they are soft, translucent, and eventually "frizzled" at the edges.
Alison Roman’s genius isn't just in the ingredients; it’s in the ratios.
You’ve got a massive amount of shallots, a whole tin of anchovies, and an entire 6-ounce can of tomato paste. That is a lot of "big" flavors competing for space. Usually, that would be a disaster. But because you’re cooking that tomato paste down until it turns from bright red to a dark, rusty brick color, the sugars caramelize. It gets sweet. It gets sticky. It stops being a "sauce" and starts being a "paste."
The logic is simple.
- The Shallots: Provide the bulk and the sweetness.
- The Anchovies: Provide the "meatiness" and depth.
- The Tomato Paste: Adds tang and that iconic "midnight snack" vibe.
- The Garlic/Parsley Topping: Cuts through the richness so you don't feel like you’re eating a bowl of oil.
If you skip the topping, you've missed the point. That raw garlic mixed with fresh parsley is the only thing keeping the dish from being overwhelmingly heavy.
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The Hidden Trap: Pasta Water
Don't you dare pour all that pasta water down the drain. This isn't just a suggestion. It’s the entire engineering of the dish.
The shallot-anchovy-tomato mixture you’ve made is thick. It’s a concentrate. If you just toss it with dry pasta, you’ll have a clumpy, oily mess. You need that starchy, cloudy water to emulsify the fat and the paste. When you add that cup of water and toss it over high heat, the magic happens. The sauce transforms. It goes from a gritty paste to a glossy, silk-like coating that sticks to every single strand of bucatini.
Common Mistakes and How to Avoid Them
I’ve made this more times than I care to admit. I've also watched friends make it and—well—some versions are better than others.
One big mistake? Using a yellow onion because you didn't want to peel six shallots. I get it. Peeling shallots is a pain. But a yellow onion has a higher water content and less sugar. It won't get that same "jammy" texture. It’ll just be a sautéed onion pasta. It’s fine, but it’s not this pasta.
Another one is the heat.
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If you burn the tomato paste, it turns bitter. There is a very fine line between "caramelized brick red" and "burnt." You have to stir constantly once that paste hits the pan. It should smell like sun-dried tomatoes, not like a campfire.
Can you make it without the fish?
People ask this constantly. "Can I make the alison roman anchovy pasta vegetarian?"
You can, but it’s a different recipe. Some people use miso paste or dried mushrooms to get that umami hit. It works. It’s delicious. But the anchovies provide a specific kind of oily richness that miso just can't replicate. If you're on the fence, just try it. The fillets literally disappear. You won't find a single chunk of fish in your bowl.
The "Half for Later" Rule
One of the coolest things about this recipe is that it makes enough paste for two batches of pasta.
You’re supposed to take half the mixture out of the pan and put it in a jar. It stays good in the fridge for weeks. Or months. Roman says it's basically indestructible. Having that jar in the fridge is like having a "delicious dinner" emergency button. You can smear it on toast, put it under a fried egg, or even use it as a base for roasting chicken.
It’s the ultimate pantry hack.
How to Elevate Your Next Bowl
If you’ve already mastered the base version, there are ways to make it even better.
- The Pasta Choice: Bucatini is the gold standard here. Those hollow tubes catch the sauce inside. Spaghetti is fine, but bucatini is an experience.
- The Olive Oil: Use the good stuff. Since the sauce is essentially an oil-based emulsion, you will taste the quality of the olive oil.
- The Salt: Be careful. The anchovies and the tomato paste are already salty. Taste the sauce before you add any extra kosher salt. You’ll usually find you only need a pinch at the very end.
- The Topping: Double the parsley. Honestly. The freshness is what makes you want to go back for a second (or third) bowl.
Final Steps for the Perfect Meal
To get this right tonight, don't just wing it. Get your mise en place ready. Slice those shallots as thin as humanly possible—use a mandoline if you have one, but be careful with your fingers.
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When you start cooking, keep the heat at medium-high to get that initial sizzle, then drop it down to medium so the shallots don't burn. Patience is your best friend here. If the shallots take 25 minutes instead of 20, let them. The deeper the color, the better the flavor.
Once the pasta is in the pan with the water and the sauce, don't stop tossing. Use tongs. Swirl it around. You want to see that liquid disappear and turn into a thick, orange glaze. If it looks dry, add another splash of water. It should look like it's glowing.
Plate it up, pile on that garlic-parsley mixture, and don't forget a little extra flaky salt on top.
Next Steps:
- Gather 6 large shallots, 1 tin of anchovies, and 1 can of tomato paste.
- Dedicate at least 25 minutes just to the shallot caramelization process.
- Save the extra half of the paste in a glass jar for a quick meal later in the week.