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    Caramelized Shallot Pasta Recipe (With Video)

    Uploaded by

    Isabella Todaro
    New York Times Cooking Recipe

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Caramelized Shallot Pasta Recipe (With Video)

    Uploaded by

    Isabella Todaro
    2 views3 pages
    New York Times Cooking Recipe

    Original Title

    Caramelized Shallot Pasta Recipe (with Video)

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    New York Times Cooking Recipe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2 views3 pages

    Caramelized Shallot Pasta Recipe (With Video)

    Uploaded by

    Isabella Todaro
    New York Times Cooking Recipe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 3

    Caramelized

    Shallot Pasta
    By Alison Roman

    Total Time 40 minutes


    Rating (17,370)

    This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy,
    caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but
    they serve more as background flavors to the sweetness of the shallot. This recipe
    makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it
    refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or
    over roasted root vegetables like carrots or sweet potatoes.

    INGREDIENTS PREPARATION

    Yield: 4 servings Step 1


    Heat olive oil in a large heavy-bottomed Dutch oven
    over medium high. Add shallots and thinly sliced garlic,
    ¼ cup olive oil
    and season with salt and pepper. Cook, stirring
    6 large shallots, very thinly occasionally, until the shallots have become totally
    sliced softened and caramelized with golden-brown fried
    5 garlic cloves, 4 thinly edges, 15 to 20 minutes.
    sliced, 1 finely chopped
    Kosher salt and freshly ground
    Step 2
    black pepper
    Add red-pepper flakes and anchovies. (No need to chop
    1 teaspoon red-pepper the anchovies; they will dissolve on their own.) Stir to
    flakes, plus more to taste melt the anchovies into the shallots, about 2 minutes.
    1 (2-ounce) can anchovy
    fillets (about 12), drained
    Step 3
    1 (4.5-ounce) tube or (6-
    ounce) can of tomato paste
    (about ½ to ¾ cup)
    10 ounces pasta
    1 cup parsley, leaves and
    tender stems, finely chopped Add tomato paste and season with salt and pepper.
    Flaky sea salt Cook, stirring constantly to prevent any scorching, until
    the tomato paste has started to cook in the oil a bit,
    caramelizing at the edges and going from bright red to a
    deeper brick red color, about 2 minutes. Remove from
    heat and transfer about half the mixture to a resealable
    container, leaving the rest behind. (These are your
    leftovers to be used elsewhere: in another batch of
    pasta or smeared onto roasted vegetables, spooned
    over fried eggs or spread underneath crispy chicken
    thighs.)

    Step 4
    To serve, cook pasta according to package instructions
    in a large pot of salted boiling water until very al dente
    (perhaps more al dente than usual). Transfer to Dutch
    oven with remaining shallot mixture (or a skillet if you
    are using the leftover portion) and 1 cup pasta water.
    Cook over medium-high heat, swirling the skillet to coat
    each piece of pasta, using a wooden spoon or spatula to
    scrape up any bits on the bottom, until pasta is thick
    and sauce has reduced and is sticky, but not saucy, 3 to
    5 minutes.

    Step 5
    In a small bowl, combine parsley and finely chopped
    garlic clove, and season with flaky salt and pepper.
    Divide pasta among bowls, or transfer to one large
    serving bowl, and top with parsley mixture and a bit
    more red-pepper flakes, if you like.
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