Caramelized Shallot Pasta Recipe (2024)

I'm surprised at the medium-high heat recommended for caramelizing the shallots.In my experience, shallots are much more sensitive to cooking temperature than onions — and are prone to burn if cooked too quickly.I'd suggest turning the heat down just as soon as the shallots have begun to sizzle a bit — otherwise they'll be burned well before they've fully caramelized.

You could replace anchovies with a kalamata olive tapenade and/or reconstitute some sun-dried tomatoes in water and fine chop.

As one of the Instagram messengers who asked for this — with zero expectation —thank you times a million! For those asking for an anchovy substitute, that’s kinda like reading a recipe for olive oil cake and then asking what can be used instead. I’d try with a smaller amount Of anchovies — even just 1 or 2 — and work your way up. Cooked like this they somehow both disappear into subtlety while exploding with savoriness. I used to think I hated anchovies, but I don’t anymore thanks to Alison.

Any suggestions for an anchovie substitute?

On Instagram earlier today, Alison Roman said (in so many words) this dish is all about the anchovies so do not ask about an anchovy substitute, just make a different pasta dish.

The things you learn...Preparing this tonight. Local market had choice of Hunts Tomato Paste and Hunts No-Salt-Added Tomato Paste. With salt from the anchovies and that used in caramelization, wanted to be careful with additional salt. Bought both and decided I'd figure it out later.Back home, I checked ingredients and nutritional values. Want to know the difference between the two? The labeling! Nothing else. Otherwise identical. It's just marketing.Who'd a thunk it? Caveat emptor

Umeboshi paste (made from Japanese fermented plums) is a terrific vegan substitute for anchovies.

Serious Eats says 1 Large Shallot = 1/2 cup minced or sliced. 1 Medium Shallots = 1/4 cup minced or sliced. 1 Small Shallots = 2 tablespoons minced

i want to know how anyone can cook thinly sliced garlic, over medium heat, for 15-20 minutes without them burning to a bitter mess. no, i don't think so. i would add them maybe 5 minutes before the end of the cooking process. this is like recipes that say to cook onions until caramelized.. 10 -15 minutes. in your dreams, plan 30 - 45 or more minutes for that.

So can anybody who has had success with recipe tell me about how much in grams or ounces you need for the shallots. Large means nothing to me.It is a shame that people who write recipes like this for mass consumption can not be more specific on the amounts of ingredients.

ATK's taste test had King Oscar (tin) as the favorite brand, with Ortiz in the glass jar in 2nd. Ortiz is about $13, King Oscar less than $3.

Help! Is one shallot the whole bulb or just one of the “cloves” inside?

This was insanely good. Completely addictive, just kept wanting to go back for more long after I was full. Made it exactly according to the recipe, used spaghetti. I always thought I didn’t like anchovies until I started using NYT cooking.

Anchovies are a concentrated umami source. The closest substitute is fish sauce, as Andrew points out: see Harold McGee's "On Food and Cooking". The Romans' fish sauce was called Garum: after it went out of fashion, anchovies replaced it - both are fermented fish products. If you're vegan, use fermented soybean paste or miso, which are more intense than soy sauce. (Olives and capers are nice, but lack umami, which is due to savory amino acids, primarily glutamate, from a protein source.)

Anchovies cooked taste almost nothing like anchovies out of the can. If you are worried about it, reduce the quantity. If you want to eliminate them completely, it won't taste the same. Be brave!

Used all of the sauce in whatever amount of pasta that I thought might be 10 oz. I am not an anchovy eater but this did not taste like anchovies at all. It was really good and coated the pasta in a lovely way that reminded my son of Persian spaghetti. I did add a little sprinkle of sugar to cut the acidic edge from the tomato paste. I did not take the leap of faith to the parsley/raw garlic topping and have no regrets.

i know alison has posted about how there’s no sub for anchovy but i’ve made this with anchovy and with 1.5 tbsp doenjang & they’re both great. in fact i prefer the doenjang version so go nuts vegans

Is anyone out there using 10 oz of pasta instead of the whole box?

Has anyone used onions rather than shallots? Shallots can be hard to find, are often not fresh in my supermarket and are expensive. Rather than going to multiple stores looking for six plump shallots, it would be great to simply use three onions.

6oz can too much paste, I’d do halfGet anchovies

We are anchovy lovers - used two tins first time with this recipe. Did three tonight and it was perhaps too far. Overpowered the other flavors. I used the olive oil from the tins upfront and stand by that. Was using a stainless steel pan, deglazed with vodka ahead of the paste - not sure if necessary but it came out great. Excellent recipe!

So, I've made this a couple times now. The first time, I was underwhelmed. The second time, I enjoyed it a lot more. I'm sure the third time I will like it even more. The secret is to add MORE pasta water. Diluting the paste really helps the overall flavor, otherwise it will be too achovy-y or too tomato paste-y acidic-y. Add at least 1 cup of pasta water, maybe more, and it's great. Next time I will add fresh tomato for additional sweetness to balance everything out.

Delicious!! Bucatini a must. Cooked shallots on medium and added garlic towards the end. Caramelized perfectly in 15-20. Read a review and added a little lemon zest. Good add but not necessary. Served with a light green salad.

This was so good. I will make it probably 1000 more times.

I’m really extra, I added sardine and capers.

Used a whole tube of anchovies rather than tinned, about 2 tsp cracked red pepper. Otherwise held to recipe exactly, except I put a lot of Parm on top because I like my wets dusted. Insanely good.

So i’m confused about the serving step. Am I cooking the pasta in a dutch oven with the tomato paste or a skillet?

I just couldn’t get this to work. It wasn’t about the anchovies. It was cooking it. It kind of turned into this huge clump of tomato paste. I clicked the link in the description and mine didn’t look like hers. I followed the recipe. Didn’t change anything (there’s not much to change). The only thing I noticed was that my Dutch oven was slightly smaller than hers. Idk. My tomato paste was scrotching I think. Tried adding more oil but that just made it oily.

Allison makes too big a deal of peeling those shallots in the video—this dish is pretty effortless. I don’t really know what constitutes a large shallot, so I typically use 8-10; it’s not an exact science. I definitely caramelize them on medium though, in a skillet. I usually cook my spaghetti for 7 minutes before swirling it with the shallot ragu and the pasta water. For those of you who salt your pasta water á la Samin Nosrat, hold back; you’re halfway to the sea with the anchovies!

Can’t go wrong with extra shallots in this, you’ll have more leftovers! Would recommend less than 1c of pasta water, you really just need enough to get the sauce all over your pasta.