The Tomato-y, Shallot-y Pantry Pasta

We are big fans of Alison Roman, of her outspoken attitude and dedication to an unfussy and flexible cooking style. So, when her recipe for the tomato-y, shallot-y pasta you didn’t know you wanted made its first appearance in the New York Times, we couldn’t help but join the group of enthusiastic readers and give it a try. We adapted the NYTimes recipe to the Gustiamo pantry and taste, which translates into a basic change: we like to toast the whole garlic cloves with the shallots to flavor the sauce. Then, we get rid of the garlic before the dish finishes cooking. Yes, we think that all you need is a kiss of garlic.

For the final result we couldn’t agree more with Alison, it’s “a deeply savory, very sticky, fiery neon-orange paste that I quickly realized I wanted in my life all the time, pasta or not. I did want to coat pasta in it, but I also wanted to smear it onto thick, oily toast, spoon it over my fried eggs, or drag roasted chicken through it. I wanted it in a jar kept in my fridge forever.”

*Photo by our friend Sasha Marx


Serves 4

3 spoons extra virgin olive oil
6 shallots, very thinly sliced
3 garlic cloves
6 Nettuno anchovies, rinsed and filleted
1 spoon Maida chili peppers in extra virgin olive oil
2 spoons Pianogrillo Tomato Concentrate
White wine (optional)
Bucatini Faella
Sea salt
Fresh parsley or basil


  1. Heat extra virgin olive oil and garlic in a pan and add the thinly sliced shallots;
  2. Cook on medium-high heat, stirring the shallots until they have become totally softened and caramelized;
  3. Season with sea salt, reduce the heat to medium-low, and add the anchovy fillets, letting them sizzle and dissolve for 2 minutes;
  4. Add chili peppers and tomato concentrate diluted with a spoon of white wine or water and combine all the ingredients, cooking for 2 minutes;
  5. Remove the garlic;
  6. Bring a pot of salted water to a boil and cook bucatini more al dente than usual;
  7. Drain bucatini, keeping a cup of pasta water, and toss them in the sauce for 3 minutes, so that the sauce coats them completely and reaches a sticky consistency. If needed, add pasta water;
  8. Top with fresh herbs and serve.