Caramelized Shallot Pasta Recipe
Recipe by: Jenny Goycochea-Marker of @jennygoycochea
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This Caramelized Shallot Pasta is about to blow your taste buds away! Deeply caramelized shallots combined with tomato paste, anchovies, and Calabrian chilies to make a rich sauce bursting with umami. Lemon-garlic breadcrumbs and a mountain of freshly grated parmesan cheese make this pasta recipe even more special.
INGREDIENTS
For the Caramelized Shallot Pasta:
- 10 ounces bucatini pasta
- 2 tablespoons olive oil
- 4 tablespoons salted butter, divided
- 5 shallots, thinly sliced
- 5 garlic cloves, thinly sliced
- 2 teaspoons chopped Calabrian chilies
- 3 anchovy filets, finely minced
- ½ cup chopped Castelvetrano olives (optional)
- 3 tablespoons high-quality tomato paste
- ½ cup dry white wine
- 1 ½ cups reserved pasta water
- 1 cup freshly grated parmesan
For the Lemon-Garlic Bread Crumbs:
- 3 tablespoons salted butter
- 1 garlic clove, grated or finely minced
- ⅔ cup fresh breadcrumbs or panko
- 1 tablespoon lemon zest
INSTRUCTIONS
For the Caramelized Shallot Pasta:
- Bring a pot of salted water to a boil.
- Cook the bucatini until al dente (about 1 to 2 minutes shy of package instructions).
- Reserve 1½ cups of pasta water and set aside.
- Drain the pasta and set aside until ready to use. (Suggestion: cook pasta while the sauce is cooking vs cooking it ahead of time.)
- Melt 1 tablespoon butter and olive oil in your skillet over medium heat.
- Add all the thinly sliced shallots and toss to coat.
- Cook, stirring occasionally, for 10 minutes, or until the shallots start to turn golden brown.
- Add the thinly sliced garlic and continue to cook until the shallots and garlic are caramelized.
- Add the minced anchovies and olives and cook while stirring to break them down into the shallots and garlic.
- Add the tomato paste and Calabrian chilies to the skillet and stir to incorporate.
- Cook, stirring often, for 3 to 4 minutes, until the tomato paste has darkened in color.
- Add the wine to the skillet and stir to bring to a simmer. Once most of the wine has evaporated, add the reserved pasta water and bring to a simmer.
- Add the pasta and remaining butter and stir to emulsify the butter as it melts.
- Squeeze in a little lemon juice and season to taste with salt and pepper.
- Add the parmesan cheese and stir to melt.
- Divide into bowls and serve. Top with breadcrumbs, basil, and more parmesan.
For The Lemon-Garlic Breadcrumbs:
- Melt the butter in a small skillet over medium heat.
- Grate 1 clove of garlic into the butter and cook for 1 minute.
- Add the breadcrumbs and toss well to coat in the butter.
- Cook, stirring often, for 4 to 5 minutes or until the breadcrumbs are golden brown.
- Remove from the heat and stir in the lemon zest.
Jenny Goycochea-Marker
Entrees
Italian
Pasta/Rice/Grains