Ingredients
1/4 cup olive oil
3 large shallots, very thinly sliced
1 tablespoon Roasted Garlic Achaar, to taste
kosher salt and freshly ground black pepper, to taste
1/4 cup tomato paste
2 tablespoons Tomato Achaar
10 ounces bucatini
1 cup parsley, leaves and tender stems
flaky sea salt
Method
Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Add shallots and season with salt and pepper. Cook, stirring occasionally, until the shallots are softened and caramelized with golden-brown edges, about 15 to 20 minutes.
Stir in Roasted Garlic Achaar and mix well to combine. Cook for an additional 2 minutes to allow the flavors to meld.
Add tomato paste and Tomato Achaar and season with salt and pepper. Cook, stirring constantly to prevent scorching, until the tomato paste begins to caramelize at the edges and deepens in color, about 2 minutes. Remove from heat.
Cook the pasta according to package instructions in a large pot of salted boiling water until very al dente. Transfer the pasta to the Dutch oven with the shallot mixture and 1 cup of pasta water. Cook over medium-high heat, swirling the pot to coat each piece of pasta, and using a wooden spoon or spatula to scrape up any bits from the bottom. Continue cooking until the sauce thickens and becomes sticky, about 3 to 5 minutes.
In a small bowl, combine parsley with a pinch of flaky salt and pepper. Divide the pasta among bowls or transfer it to a large serving dish, and top with the parsley mixture. Enjoy!
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