Shallot Pasta (Alison's Version) | Home Movies with Alison Roman

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.

Slice 6 shallots, weighing about 1 pound.

Chop 5 cloves of garlic, keeping one clove raw for topping.

Heat a 12-inch All-Clad skillet over medium heat and add a good amount of olive oil.

Add the sliced shallots and chopped garlic to the skillet and sauté until they are crispy and frizzled, not tender or jammy.

Prepare the garlic parsley topping by finely chopping parsley and mixing it with the raw garlic clove.

Once the shallots and garlic are sautéed, add tomato paste and anchovies to the skillet and mix well.

Serve the pasta topped with the garlic parsley mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens