Everyone is spending more time in the kitchen during the past couple of months as we are sheltering-at-home due to the coronavirus. Although I love to cook, I would really love to be able to go out for a meal, but I guess that will be on hold for a while. With everyone cooking more, certain recipes are showing up across the internet, including sourdough bread, banana bread, and some pasta dishes.
This easy pasta dish from the New York Times was getting rave reviews, so I just had to try it. I normally do not use many shallots in my cooking, but they are the star in this pasta dish, Shallots have a milder flavor than onions do, and give this sauce a subtle sweetness that is delicious. I am not a big fan of anchovies, but they are necessary in this sauce to balance out the sweetness. You can use just about any pasta type with this sauce, and both fresh and dried pasta will work. I added a topping of breadcrumbs flavored with Calabrian chili pesto, but you could skip this ingredient if you prefer.
- 1/4 Cup Olive Oil
- 6 Large Shallots, Thinly Sliced
- 5 Garlic Cloves, Thinly Sliced
- Sea Salt & Black Pepper To Taste
- 1 Teaspoon Red Chili Flakes
- 1 (2-ounce) Can Anchovies, Drained
- 1 (6-ounce) Can Tomato Paste
- 3/4 Pound Pasta of Choice (See Notes Above)
- 1/3 Cup Chopped Fresh Parsley Leaves
- 1 Cup Panko Breadcrumbs
- 2 Teaspoons Olive Oil
- Salt & Pepper
- 1 Teaspoon Calabrian Chili Pesto
- Grated Pecorino Romano Cheese
- Heat the oil over medium heat, then add the sliced shallots, garlic, salt and pepper.
- Cook, stirring often, until the shallots are golden brown, about 15 minutes.
- Add the salt, pepper, chili flakes and anchovies, and stir to mix well.
- Add the tomato paste, and continue to stir until the paste begins to darken, about 2 to 3 minutes.
- Cook pasta of choice in lightly salted water until "al dente".
- While the pasta is cooking, heat the oil for the crmb topping over medium heat, then add the breadcrumbs, salt, pepper, and chili pesto.
- Cook, stirring continually until the breadcrumbs begin to color, 3 to 4 minutes. Set aside.
- Drain, reserving a cup of pasta water and return the pasta to the pot.
- Add half the sauce mixture, reserving the rest for another day.
- Add the cup of water and stir over high heat until the pasta is coated in the sauce.
- Stir in the chopped parsley.
- Divide the pasta into individual bowls, and top with crumb topping.
- Offer the grated cheese at the table.
Adapted from New York Times Caramelized Shallot Pasta
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 550Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 12mgSodium: 582mgCarbohydrates: 61gFiber: 6gSugar: 8gProtein: 15g