Weeknight • Pasta
Caramelized Shallot and Tomato Bucatini
Twirly bucatini tossed in jammy caramelized shallots, sweet tomato paste, and nutty parmesan.
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
- Level
- Weeknight
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Inspired by pantry staples, this silky pasta sauce coaxingly turns humble shallots into sweet, concentrated flavor gold. A splash of starchy pasta water and a dollop of butter create a luscious coating that clings to every noodle.
Ingredients
Yield: 4 servings
Main
- 12 oz bucatini or thick spaghetti
- 4 large shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 tube (4.5 oz) double-concentrated tomato paste
- 1/2 tsp red pepper flakes
- 2 tbsp unsalted butter
- 3/4 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh basil leaves, torn
- Kosher salt and black pepper to taste
Preparation
Step 1
Bring a large pot of heavily salted water to a rolling boil. Cook bucatini until 1 minute shy of al dente according to package directions. Reserve 1 cup of starchy pasta cooking water before draining.
Step 2
Meanwhile, heat olive oil in a wide Dutch oven or skillet over medium heat. Add sliced shallots and a pinch of salt. Cook, stirring occasionally, until deeply golden brown and caramelized, about 12 to 14 minutes.
Step 3
Add garlic and red pepper flakes; cook for 1 minute until fragrant. Add tomato paste and cook, stirring constantly, until it turns a deep brick-red color, about 3 to 4 minutes.
Step 4
Pour in 1/2 cup of reserved pasta water and whisk until a glossy, emulsified sauce forms.
Step 5
Add drained pasta and butter to the sauce, tossing vigorously over medium-low heat. Stir in Parmesan cheese and additional pasta water as needed until noodles are thickly coated. Top with torn basil and serve.
Tips
- Do not rush the shallots; slow caramelization is the foundation of this dish's deep flavor.
- Double-concentrated tomato paste in a tube provides a punchier sweetness than canned paste.
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