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Return skillet to medium-low heat, add onion, garlic, 4 oil-packed anchovy fillets, ¼ cup tomato paste, and 1 Tbsp. extra-virgin olive oil to skillet and cook, breaking up anchovies and stirring often, until completely softened, jammy, dark red, and fat has broken out of the mixture, 13–15 minutes. Reduce heat if the veg are browning too quickly and be sure to take your time—the soffrito is what provides the fideos with depth and richness.
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