Tagliatelle with Caramelised Shallots | Italian Taste
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40 min
Quick
Sezamo
O rețetă italiană irezistibilă și modernă: tagliatelle învăluite într-un sos mătăsos și bogat din eșalote caramelizate lent, pastă de tomate rumenită, fulgi picanți de chili și parmezan din belșug.
Preparation method
Caramelising the shallots and tomato paste
Peel the shallots and cut them into thin rounds. Peel the garlic cloves and crush lightly or finely chop.
In a large, deep frying pan, heat the olive oil over medium heat. Add the sliced shallots and garlic, sprinkle with salt and ground black pepper. Cook, stirring occasionally, for 15-18 minutes until the shallots turn translucent, tender, and take on a caramelised copper hue.
Add the chilli flakes and tomato paste. Reduce the heat to medium-low and continue cooking for 8-10 minutes, stirring constantly, until the tomato paste caramelises, turns a deep rust-red colour, and the oil becomes fragrant and ruby-tinted.
Chef's tip
The secret to this sauce is the slow caramelisation of the tomato paste together with the shallots: prolonged cooking over gentle heat softens the acidity of the tomatoes and releases sweet, deep, umami-rich flavours.
Reserving the pasta cooking water is essential: the starch released by the tagliatelle acts as a binding agent between the olive oil and Parmesan, creating a silky emulsion without any cream.
15 min
Under an hour
