Time in the kitchen is the best therapy. Well for me it is. This recipe is one I found to be a comforting, Italian dish. The Caramelized Shallot Pasta Recipe created by as they call her the Patron Saint of Quarantine Cooking: Alison Roman.
I have been home now for nearly two months as much of the rest of the country is as well. This new way of life has had its challenges with limited items at grocery stores, people losing employment and small businesses and restaurants closing.
It’s a dramatic change and people are still waiting for news about what the future holds and how much longer we will go on adapting to this new way of life. I have tried to stay sane by throwing myself into my work and cooking each day.
A couple of questions/notes about this Caramelized Shallot Pasta Recipe.
Can you substitute the anchovies in this Caramelized Shallot Pasta Recipe?
I would say there is not really a substitute for them since it gives the dish it’s deep salty flavor. Maybe reduce the quantity. I feel the dish won’t taste the same without them. Alison says don’t make this recipe if you are wanting to forgo them completely as she has mentioned in her Stories.
Can you make this recipe vegan?
Umeboshi paste which is made from Japanese fermented plums is a vegan substitute for anchovies to make this recipe vegan.
What constitutes one shallot?
One shallot is the whole bulb. Even if there are two cloves in side that is considered to be one whole shallot all together. Large shallot equals 1/2 cup minced or sliced.
* NOTE: What if I don’t want any leftovers of the Caramelized Shallot Pasta Recipe Mixture?
If you don’t want to have leftovers of the Caramelized Shallot mixture, use 16 oz of pasta and use up all of the mixture at once.
If you do want leftovers use 10 oz of pasta for this recipe.
Caramelized Shallot Pasta Recipe
4 servings 40 mins
1/4 c olive oil
6 large shallots, (sliced very thinly)
5 garlic cloves (4 sliced thin 1 chopped finely)
1 can (2 oz) can Anchovy Fillets, drained
1 can (6 oz) Tomato Paste
10 oz or 16 oz Pasta ( I used Capellini) See note
1 tsp Red Pepper Flakes
1 cup Parsley, finely chopped ( I used fresh)
Salt and Pepper
1. In a large pot or Dutch oven, heat the Olive Oil over medium heat.
Add in the Shallots and thinly sliced garlic. Season with salt and pepper.
Keep cooking, stirring occasionally for 20 mins until the edges become golden brown. This process is the longest part of the recipe. You don’t want to burn them so be sure to keep on eye on them.
2. Add Anchovies and Red Pepper Flakes. Stir them up. The anchovies will melt into the shallot mixture. Around 2 mins.
Add the Tomato Paste and season with more Salt and Pepper.
Continue to stir constantly to prevent the paste from burning. It should turn into a red brick color. Around 2 mins. Take it off the heat and put half in a sealed container or use all of it. It’s up to you. (see note)
3. Cook pasta in a large pot of salted boiling water from the package directions. I like to cook my pasta until al dente. REMEMBER to reserve one cup of the pasta water before you drain it. Once done, place the pasta in the Dutch oven with the caramelized shallot mixture and add the remaining water to it as well. Cook over medium-high heat and keep mixing up the pasta with kitchen tongs to coat all of the pasta. Sauce should reduce and become sticky but not too saucy for about 3-5 mins.
4. Place the finely chopped parsley and the one finely chopped garlic glove in a small bowl. Add some salt and pepper and combine. Plate your pasta and sprinkle on your finished dish before serving.
Recipe adapted from Alison Roman
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