Easy Caramelized Shallot Pasta
This robust shallot pasta uses caramelized shallots cooked down to a jam, acidic tomato puree, and salty anchovies for the boldest of flavors.
Servings: 4
Calories: 498kcal
Cost: £0.96
Equipment
Ingredients
- 600 g shallots, thinly sliced (£1.50)
- 5 garlic cloves, 4 thinly sliced, 1 finely chopped (£0.29)
- 4 whole anchovies (£0.50)
- 200 g (1 tube) tomato puree (£0.34)
- 350 g spaghetti (£0.70)
- 1 bunch of fresh parsley, leaves and stems finely chopped (£0.50)
Cupboard Essentials
- 4 tbsp olive oil
- ½ tsp red pepper flakes
- ½ tsp chilli flakes
- Salt & Pepper
Instructions
- Start by adding the olive oil and thinly sliced shallots to a large stainless steel frying pan on a medium/low heat. Season generously with salt and pepper and sweat for around 10 minutes.
- Next add the garlic, anchovies, red pepper flakes, chili flakes, parsley stems, and tomato puree into the pan. Continue to fry over medium/low heat for another 8 minutes, stirring frequently.
- During this time, add the spaghetti to heavily salted pasta water. Set your timer to 2 minutes minus the packet time.
- Once the puree has darkened and the onions are looking really caramelized, transfer the undercooked pasta into the pan along with 2 ladles of pasta water. Stir to combine.
- Serve the caramelized shallot pasta with finely chopped garlic and fresh parsley.
Notes
- Take your time to slowly caramelise the shallots, allowing them to release their natural sugars and develop a rich, sweet flavor.
- Add a pinch of salt, pepper, and red pepper flakes towards the end of caramelising onions for added depth of flavor. Adjust seasoning to taste.
- Before draining the pasta, always remove a few ladles of pasta water to help create a silky sauce.
- Consider adding fresh parsley or your favorite herb and garnishes to enhance the overall dish.
Nutrition
Calories: 498kcal | Carbohydrates: 79g | Protein: 16g | Fat: 14g