Caramelised Shallot Pasta

Something truly magical happens when shallots, garlic, and tomato paste are cooked down together. This delicious pasta dish inspires us to keep spreading the news - there is no better way to eat shallots other than caramelised.

To begin with, heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add thinly sliced shallots and minced garlic to your oil, and season to taste with salt and pepper. Cook, stirring occasionally, until the shallots and garlic have turned into a jammy, caramelised paste. Next up, add tomato paste into the shallots. We are looking for the tomato paste to cook in the oil and transition from bright red into a deeper brick colour. To serve, cook your pasta in a large pot of salted water until it is al dente. Transfer the pasta to your skillet and toss it into the shallot mixture with 1 cup of pasta water. Cook the shallots over medium-high heat - you should be looking for the mixture to reduce into a sticky, but not saucy consistency. To finish, sprinkle vegan parm or chili flakes over top.

The cooked down tomato paste and frizzled shallots deliver great intensity of flavour for this unique pasta dish. Although this dish is not the most traditional, it always leaves us going back for more.

Ingredients

¼ cup olive oil

6 large shallots, very thinly sliced

5 garlic cloves, minced

Sea salt and freshly ground black pepper

1 teaspoon red-pepper flakes

1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)

10 ounces pasta

1 cup parsley, leaves and tender stems, finely chopped