Caramelized Shallot Pasta

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Why You’ll Love This Recipe

I love how this dish transforms a humble ingredient like shallots into something luxurious and complex. It’s the kind of recipe I rely on when I want big flavor with minimal effort. Plus, the shallot mixture stores well, so I can use leftovers for quick dinners, brunch toppings, or even fancy toasts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 large shallots, peeled and thinly sliced

• ½ cup olive oil

• 1 small can (4.5 oz) tomato paste

• 4–6 anchovy fillets

• 1 teaspoon red pepper flakes (optional, for heat)

• Kosher salt and freshly ground black pepper, to taste

• 1 pound pasta (like spaghetti, bucatini, or rigatoni)

• 1 cup pasta cooking water (reserved)

• Fresh parsley, chopped (optional, for garnish)

• Grated Parmesan or Pecorino (optional, for serving)

Directions

1. Caramelize the Shallots:
   I heat the olive oil in a large skillet over medium-low heat. I add the sliced shallots and cook them slowly, stirring occasionally, until they become golden and caramelized—about 15 to 20 minutes.

2. Add Flavor Boosters:
   Once the shallots are soft and jammy, I stir in the tomato paste, anchovies, and red pepper flakes. I cook everything together for another 5 minutes until it darkens and becomes thick and glossy.

3. Cook the Pasta:
   While the sauce finishes, I boil the pasta in salted water until al dente. Before draining, I reserve about a cup of the pasta water.

4. Combine:
   I toss the cooked pasta into the skillet with the shallot mixture, adding a bit of the reserved pasta water to loosen and coat the noodles. I stir until everything’s evenly combined and silky.

5. Serve:
   I plate it up hot, garnished with chopped parsley and freshly grated cheese if I’m in the mood for it.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories per serving (approx): 550 kcal

Variations

Sometimes I stir in crispy breadcrumbs or chopped olives for extra texture and saltiness. I’ve also added spinach or kale to the skillet during the last few minutes of cooking for a green boost. For a vegan version, I skip the anchovies and add a splash of soy sauce or miso paste for umami.

storage/reheating

I store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, I splash a little water into the pasta and warm it on the stove or in the microwave. The shallot mixture itself keeps in the fridge for up to a week and can be frozen for longer storage.

FAQs

Can I use onions instead of shallots?

Yes, but the flavor will be stronger and less sweet. If I use onions, I go for yellow or sweet varieties and cook them a bit longer for deeper caramelization.

What if I don’t eat anchovies?

I’ve swapped anchovies for a bit of white miso paste or soy sauce for that same salty, umami punch.

Can I make the shallot mixture ahead?

Absolutely. I often make a double batch and store half for future meals—it’s super versatile.

What kind of pasta works best?

I like long noodles like spaghetti or bucatini for maximum sauce coating, but any pasta shape works. Even short types like penne or fusilli are great.

Is this sauce good for more than just pasta?

Definitely. I’ve spread it on toast with a fried egg, spooned it over roasted vegetables, or even tucked it under pan-seared chicken thighs.

Conclusion

Caramelized shallot pasta is one of those recipes that proves how simple ingredients can deliver incredible flavor. It’s rich, cozy, and adaptable—whether I’m feeding guests or just making dinner for myself. Once I tried it, it quickly became part of my regular dinner rotation.

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