A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Caramelized Shallot Spaghetti

Life has certainly gotten in the way of posting lately, and when life is busy, I turn to the most comforting of foods: pasta. I was home in New Jersey for the weekend when I decided to make dinner, and I really had to work to convince my mom that there was something in her house that would satisfy our need for a tasty and easy meal.

My mom just happened to have a dozen shallots on hand, some garlic, spaghetti and bushes of fresh parsley out in the garden. It might not sound like it at first, but trust me: this dish is so tasty you might even start purposefully keeping a dozen shallots on hand. I even managed to convince my “I need lots of sauce on my pasta” dad that this was something delicious and totally worth eating.

It must have been a couple years ago that I watched Rachael Ray make this dish on her 30 Minute Meals show. It was one of those rare times that I decided I had to make that dish that very day, and it’s just stuck with me ever since. In making this several times, I’ve learned to go light on the pasta and heavy on the shallots.  Where Rachel says to use 10 shallots per pound of pasta, I would double it, or use 15 at the very least. Once the shallots are caramelized, you get a deep, rich, slightly sweet mess of shallots that intertwine with the spaghetti in every bite.

I make sure to salt and pepper the shallots and garlic as they cook, and then add another couple of turns of the pepper mill at the very end.  When you cook the pasta, it’s best if the water tastes like the sea; try it and tell me if your pasta doesn’t taste better immediately!  Finally, don’t skimp on the parsley, as it adds a brightness that is otherwise missing.  That’s about it.  You’ll have it on the table in about 40 minutes tops and only dirty two pans.  Sounds pretty comforting to me!

Caramelized Shallot Spaghetti
Adapted from Rachael Ray

2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, finely chopped
10 shallots, halved then thinly sliced
Salt and fresh ground black pepper

1/2 pound whole-wheat spaghetti

A generous handful flat-leaf parsley, chopped
1/2 cup grated Parmigiano-Reggiano

1. Heat the olive oil with the butter over medium-low heat in a large skillet with high sides, or a Dutch oven. Add the garlic and shallots, season with salt and pepper, and cook gently until caramelized, about 25 to 30 minutes, stirring occasionally.

2. In the meantime, bring a large pot of salted water to a rolling boil. Add spaghetti and cook to al dente. When done, add one ladle of starchy cooking water to the shallots and stir.  Keep a second ladle of pasta water to the side.  Then drain pasta and add to shallots. Add most of the parsley and all of the cheese and more black pepper, to taste. Toss pasta together with parsley and shallots, adding more water if the pasta seems dry.  Serve with extra cheese and parsley for garnish.

Serves 2-3.

Share the Apron:
  • Facebook
  • Twitter

1 comment to Caramelized Shallot Spaghetti