Alison Roman's Caramelized Shallot Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Boil a pot of heavily salted water on the stove.

Peel and thinly dice the shallots.

Add the shallots to a heavy-bottomed pot with 1/4 cup of olive oil.

Cook the shallots over medium-low heat for 15 to 20 minutes, seasoning with a hearty pinch of salt.

Peel 4 cloves of garlic and slice them.

Add the sliced garlic to the pot with the shallots after they have softened.

Cook the mixture on medium heat until the garlic and shallots are caramelized, then lower the heat to low.

Add 1 teaspoon of anchovies (drained but not rinsed) to the pot.

Once the anchovies dissolve, add the pasta to the boiling water.

Cook the tomato paste in the pot until it turns a dark rusty red color, stirring to combine.

Add another pinch of salt to the tomato paste mixture.

Reserve about 2 cups of pasta water, then drain the pasta.

Take out half of the tomato paste mixture and store it in a jar for later use.

Add a little bit of reserved pasta water to loosen the tomato paste mixture.

Combine the drained pasta with the tomato paste mixture.

Top the pasta with chopped parsley and a sprinkle of flake salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens