Caramelized Shallot Pasta Garlic (Printable version)

Savory pasta with caramelized shallots, garlic, tomato, heat, Parmesan, and parsley for a rich, comforting meal.

# Ingredient List:

→ Pasta

01 - 14 oz spaghetti or linguine

→ Shallot Sauce

02 - 6 large shallots, thinly sliced
03 - 4 cloves garlic, thinly sliced
04 - 1/4 cup olive oil
05 - 2 tablespoons tomato paste
06 - 1 teaspoon red pepper flakes
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 2 teaspoons balsamic vinegar

→ To Finish

10 - 1/2 cup grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons unsalted butter (optional)
12 - 1/4 cup fresh parsley, finely chopped
13 - Reserved pasta water, as needed

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package instructions. Reserve 1 cup pasta water, then drain.
02 - In a large skillet over medium-low heat, warm olive oil. Add sliced shallots and cook, stirring regularly, for 15–20 minutes until deeply golden and caramelized.
03 - Add sliced garlic, red pepper flakes, salt, and black pepper to the pan. Cook for 2–3 minutes until the mixture is fragrant.
04 - Stir in tomato paste and cook for 2 minutes, allowing it to darken and coat the shallots fully.
05 - Pour in balsamic vinegar and stir thoroughly to deglaze the skillet.
06 - Add drained pasta to the skillet, tossing to coat evenly. Gradually splash in reserved pasta water as needed to create a silky sauce.
07 - Fold in Parmesan cheese, butter if using, and chopped parsley. Toss until the cheese melts and sauce embraces the pasta. Dish up immediately, garnished with extra Parmesan and parsley.

# Expert Suggestions:

01 -
  • Uses easy-to-find ingredients straight from the pantry
  • Big flavor from affordable vegetables
  • Ready in about forty five minutes start to finish
  • Naturally vegetarian and can be made vegan
  • Tastes restaurant worthy but simple enough for a weeknight
02 -
  • Rich in umami thanks to toasted tomato paste and Parmesan
  • Super flexible for vegans and those needing gluten free
  • Shallots caramelize more gently than onions for a sweeter finish
03 -
  • Always slice the shallots as evenly as possible to ensure they brown at the same rate
  • Never rush the caramelization step low heat is key to developing sweetness
  • Grate your Parmesan fresh for the creamiest finish and flavor
  • A splash of reserved pasta water is my secret to a silky sauce that hugs every strand
  • If you love a bit of heat add extra red pepper flakes at the end for dramatic flair

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