Alison Roman's Caramelized Shallot Pasta | NYT Cooking

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and are often less expensive.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

Peel shallots until you have a sufficient amount for the recipe.

Slice shallots and separate them for easier chopping.

Heat olive oil in a pan and add the sliced shallots to caramelize them.

Add most of the garlic to the shallots while cooking, keeping some raw for later.

Prepare a mixture of chopped raw garlic and parsley to sprinkle on top of the pasta later.

Add an entire tin of anchovies to the pan with the shallots and garlic, allowing them to melt into the oil.

Add chili flakes to the mixture for flavor.

Squeeze in an entire tube of tomato paste and toast it in the oil to remove the raw flavor.

Cook the pasta of your choice until super al dente, reserving some pasta water.

Transfer the cooked pasta directly into the pan with the shallot mixture without using a strainer.

Mix the pasta with the shallot and anchovy mixture, adding reserved pasta water as needed to create a glossy texture.

Serve the pasta with the garlic-parsley mixture sprinkled on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens