Caramelized Shallot Pasta
If you've eaten Alison Roman's caramelized shallot pasta, you already know how good it is. This version leans into everything that makes it irresistible—jammy shallots, garlic, tomato paste—but alters it slightly, making it easy enough to pull off anytime the craving hits.
Ingredients
- ¼ cup extra virgin olive oil
- 6 large shallots peeled and sliced thinly (Note 1)
- 5 garlic cloves peeled and sliced thinly
- ¼ teaspoon kosher salt
- Ground black pepper
- 1 (2-ounce) tin anchovies drained (Note 2)
- 3 tablespoons tomato paste
- ½ teaspoon red pepper flakes or more to taste
- 12 ounces linguine or other long pasta
- ¼ to ½ cup Italian flat-leaf parsley minced
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a large pan. Add the shallots, garlic, salt, and pepper and cook, stirring often, until the shallots become soft, transluscent, and slightly caramelized. They should turn into a jammy consistency.
- Add the anchovies along with the tomato paste and red pepper flakes. Cook for 1-2 minutes, stirring frequently so the paste doesn't burn but darkens in color.
- Boil the pasta until al dente. Reserve 1 cup of pasta water before draining it.
- Toss the pasta with the shallot mixture. Add some pasta water to loosen everything, and top it with however much minced parsley you want. Enjoy!
Notes
Note 1: It's typical for peeled shallots to reveal 2 or even 3 separate shallots, but they all count as 1 shallot.
Note 2: You can add the anchovies whole, as they'll dissolve in the pan as they cook.
General Notes:
- Slice the shallots as thinly as possible, which will create a jammier consistency.
- Use a mandolin to make slicing the shallots easier, but be careful!
- Don't worry about burning the garlic. It will be cooking with the shallots and a general amount of olive oil, turning only a lovely golden.
Nutrition
Serving: 1serving | Calories: 481kcal | Carbohydrates: 74g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 294mg | Potassium: 483mg | Fiber: 5g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Let me know how it was!