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Spaghetti with Caramelized Shallots
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25 min
Quick
Knuspr-Küche
Fein-würzige Pasta in einer samtig eingekochten Sauce aus langsam karamellisierten Schalotten, Knoblauch, fruchtigem Tomatenmark und feinem Parmesan. Ein aromatischer italienischer Klassiker für den Feierabend in nur 25 Minuten.
Ingredients
Preparation method
Bring a large pot of plenty of water to a boil and salt generously with part of the table salt. Cook the pasta according to package instructions until al dente. Before draining, make sure to scoop out and set aside about 150 ml of starchy pasta water with a ladle.
Meanwhile, peel and thinly slice the shallots and garlic. Heat the olive oil in a large skillet over medium heat. Add the shallots and sauté gently, stirring occasionally, for about 10 minutes until soft, golden brown, and sweetly caramelized.
Add the garlic, chilli flakes, and tomato paste to the shallots in the pan. Sauté while stirring constantly for about 2 minutes, until the tomato paste takes on a deep, glossy colour and smells fragrant.
Chef's tip
Starchy pasta water is key: It emulsifies the olive oil, butter, and melted Parmesan into an irresistibly creamy sauce that coats the spaghetti like velvet.
Shallots take patience: Sauté them slowly over moderate heat. That way, they won't burn, but will develop their characteristic delicate sweetness.
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