Caramelized Shallot Pasta with Garlic-Anchovy Breadcrumbs
This caramelized shallot pasta is bright, citrusy, and packed with umami thanks to sweet roasted shallots, savory anchovy-garlic breadcrumbs, and a zesty lemon finish. It’s an elegant, one-skillet meal that proves you don’t need a long grocery list to create a bold, restaurant-worthy dinner. Serve with an extra dusting of Parmesan and a crisp glass of white wine!
Servings: 8 servings
Calories: 407kcal
Video
Equipment
Ingredients
- 1 lb bucatini, or other long thing pasta
- 10-12 large shallots, peeled, and halved or cut into thirds, depending on size
- 5 Tbsp extra virgin olive oil, divided, plus more for serving
- 4 Tbsp unsalted butter, divided
- ½ tsp Kosher salt
- 4 garlic cloves, finely chopped
- 4 anchovy fillets
- 1 medium lemon, zested and juiced
- ½ cup breadcrumbs, I recommend seasoned Italian breadcrumbs
- ½ cup Parmigiano Reggiano, grated
- 2 Tbsp finely chopped fresh parsley
- Pinch of flaky sea salt
- Freshly cracked black pepper
Instructions
- Roast the shallots. Preheat oven to 425°F (220°C). Pour 2 Tbsp olive oil on a rimmed baking sheet, a large cast iron skillet, or roasting pan. Place shallots on top, cut side down. Drizzle with another 1 Tbsp olive oil, then season with ½ tsp Kosher salt. Roast for 25 minutes.
- Bring water to a boil. Bring a large pot of water to a rapid boil. Season generously with Kosher salt (a good 2 Tbsp).
- Add pasta. Place bucatini or other pasta in the water, then stir gently to separate. Cook for 7 minutes, or until al dente according to package directions.
- Reserve cooking liquid. Reserve 1 cup of pasta cooking water in a measuring cup, then strain pasta.
- Crunchy breadcrumbs: Melt 2 Tbsp butter + 2 Tbsp olive oil over medium-high heat. Add 4 cloves chopped garlic, 4 anchovies, and 1 tsp lemon zest; mash until anchovies dissolve. Stir in ½ cup breadcrumbs and cook 1–2 minutes, until golden and crisp.
- Combine: Add pasta to the skillet with breadcrumbs. Toss with caramelized shallots, ¼ cup reserved pasta water, ¼ cup Parmigiano Reggiano, 2 Tbsp butter, 2 Tbsp lemon juice, and 2 Tbsp parsley. Adjust seasoning and loosen with more pasta water as needed.
- Serve: Transfer to a bowl, top with extra parsley or Parmesan, drizzle with good olive oil, and finish with flaky salt. Serve immediately. Enjoy!
Notes
- Tip: Reserve at least 1 cup pasta water—it’s the key to a silky, creamy sauce.
- Finish in the pan: Toss pasta directly in the skillet so it absorbs the flavor.
- Reheat: Warm in a skillet with a splash of water and a drizzle of olive oil or butter to loosen.
Nutrition
Calories: 407kcal | Carbohydrates: 55g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 357mg | Potassium: 294mg | Fiber: 4g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 2mg
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