Caramelized Tomato Paste Protein Pasta.

Cook the pasta according to the packaging instructions and reserve 1 cup of cooking water.

Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and the red pepper flakes and cook, stirring occasionally, until the garlic is softened and turns light golden brown, about 2 minutes.

Add the tomato paste and the salt. Cook, stirring often, until the tomato paste is significantly darkened in color to a deep rusty red, caramelized in a few spots, and starts to stick to the bottom of the pan, about 5 minutes. Remove the pan from the heat. Be careful that it doesn’t burn.

Add the pasta water to the skillet and stir to combine with the tomato paste mixture (a few lumps are fine — it will smooth out when the mixture simmers). Bring to a simmer over medium-high heat. Simmer until the liquid reduces and thickens slightly, about 1 minute. Add the pasta and toss continuously until the sauce thickens a bit more and coats the pasta.

Remove the pan from the heat. Add half of the Parmesan and toss to combine. Serve garnished with the remaining Parmesan and chopped fresh parsley leaves and more red pepper flakes if desired.