Following in the footsteps of Allison Roman's viral shallot pasta, this dish is built upon a super flavorful base of caramelized onion and tomato paste. I added capers and basil for a new twist.
What you will need
1/4 cup Olive Oil
5 cloves Garlic
1/4 tsp Salt
pinch Black Pepper
1 tsp Red Pepper Flakes
4.5 oz Tomato Paste
2 Tbsp Capers
1 lb Pasta
1 cup Fresh Basil(Nutritional facts 227 calories, 3.46 g fat, 42.64 g carbohydrates, 7.52 g protein, 1 mg cholesterol, 970 mg sodium)
How to cook
Gather and portion all ingredients.
Peel and thinly slice the garlic cloves.
Peel and cut shallots in half. Thinly slice.
Add the olive oil to a heavy bottomed pot. Toss in the sliced shallots, salt, and pepper.
Stirring occasionally, cook shallots over medium heat for about 15-20 minutes or until golden brown and jammy.
While you caramelize the shallots, bring a pot of salted water to a boil and cook the pasta according to package instructions.
Once the shallots are caramelized, add in the red pepper flakes (less if you prefer less spicy), tomato paste, and the capers.
Cook the mixture for a few more minute and stir until combined.
Pick the basil leaves from the stem and stack. Roll together and thinly slice.