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    RECIPE: Caramelized Shallot Pasta

    Marinara Plus Caramelized Shallot Pasta

    We found this delicious pasta recipe by Alison Roman and had to add a ReadtheLabl twist to it! By switching out the tomato paste with equal parts Marinara Plus and Matcha Sriracha, you get the tanginess and spice paired with the sweetness of the shallot plus a plate full of vitamins and minerals. 

    This recipe makes enough caramelized shallot mixture for a double batch of pasta, or to keep it refrigerated to spoon over fried eggs or over roasted root vegetables like carrots or sweet potatoes.

    marinara plus, matcha sriracha, caramelized shallot pasta, readthelabl recipe

    INGREDIENTS

    • ¼ cup olive oil

    • 6 large shallots, very thinly sliced

    • 5 garlic cloves, 4 thinly sliced, 1 finely chopped

    •  Salt and freshly ground black pepper

    • 1 teaspoon red-pepper flakes, plus more to taste

    • 1 (2-ounce) can anchovy fillets (about 12), drained

    • 1/2 cup - 3/4 cup of both ReadtheLabl Marinara Plus & Matcha Sriracha

    • 10 ounces pasta

    • 1 cup parsley, leaves and tender stems, finely chopped

    •  Sea salt

    INSTRUCTIONS

    1. Heat olive oil in a large heavy-bottomed Dutch oven or a large pot over medium-high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally until the shallots are softened and caramelized with golden-brown fried edges, approximately 15 to 20 minutes.

    2. Add red pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.

    3. Add Marinara Plus and Matcha Sriracha. Season with a pinch of salt and pepper. Heat mixture with sauce for about 2 minutes. Don’t cook for too long - you want to keep the nutrients in our sauce intact. Remove from heat to add to noodles or transfer half to a resealable container for leftovers! 

    4. To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven or pot with remaining shallot mixture and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and the sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.

    5. In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Serve pasta from the pot or transfer to a large bowl. Top with parsley mixture and a bit more red pepper flakes for taste.

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