Shallot Pasta

Inspired by the amazing Allison Roman :)

INGRedients

1/4 cup of olive oil

6 shallots, sliced thin

4 cloves of garlic, chopped

6 anchovy filets (or more if you like that sorta thing)

a handful Kalamata olives (about 10), chopped

1 tbsp of capers roughly chopped

1 can of organic tomato paste

1 tbsp of fresh basil, chopped

*optional: top with pecorino romano

Instructions

In a medium shallow pan with a lip on medium heat, add the olive oil and let it get a little warm. Then add the shallots and let them get really brown and tender (about 10-15 minutes). Then add in the garlic and cook for 3 mins. then add in the anchovies, olives, and capers and cook for 3-5 minutes, breaking up the anchovies as they cook and melt into the sauce. Next, add in the tomato paste and cook for another 3 minutes until the tomato paste turns a darker red color.

Turn the heat to simmer and let your sauce settle while you cook your pasta. Use whatever kind of pasta you like, if you eat gluten- semolina flour pasta is amazing. If you are a gf pal, I find red lentil pasta tastes best with this sauce but if you have a favorite gf pasta, use her it is truly up to you. Cook the pasta to its package directions, strain, and add it to your sauce. Then mix in the fresh basil. Taste before you serve and add salt if desired. Serve in pasta bowls, top with pecorino romano, & ENJOY xx