Food

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Use Alison Roman recipe as base but slow cook shallots for 15 minutes on low before bringing up temp to bring in browning. Deglaze with dry white wine. Dial up anchovies. Add garlic in after with tomato paste. After tomato paste add some passata to increase the sauce. Leave until ready to cook pasta. 

Maximize starchiness of the pasta water. Add a ladle right before al dente while bringing it back up to heat. Set aside a dollop. 

Spider strain / tong pasta into sauce and add water as necessary (sauce will tighten on the plate). Finish with topping of concentrated sauce and parsley-garlic mixture.

Also add cheese, of course. She’s too hipster in her original recipe.

do you do the garlic at the same time as the tomato paste? or a little bit before so it can cook into the base?