If you love shallots, like, REALLY love shallots? This pasta recipe calls for 6 entire shallots to be slowly softened and caramelized before simmered into a delicious sauce.
- 16 oz spaghetti
- 1/4 cup olive oil
- 6 large shallots, thinly sliced
- 5 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 6 oz tomato paste
- 1 cup parsley, finely chopped
- Bring a large pot of salted water to a boil over high heat. Cook spaghetti until al dente. Set aside 1 cup pasta water. Drain and set aside.
2. Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Add shallots and 4 thinly sliced garlic cloves, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15-20 minutes.
3. Add red pepper flakes and tomato paste. Season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil, caramelizing at the edges and becoming a deep brick red color.
4. Add pasta to Dutch oven with 1 cup pasta water. Cook over medium-high heat, until pasta is thick and sauce has reduced and is sticky, but not saucy, 5 minutes.
5. In a small bowl, combine chopped parsley and 1 thinly sliced garlic clove. Season with flaky sea salt and pepper.
6. Plate pasta. Top with parsley mixture and serve.
Source: Adapted from a recipe by the New York Times.