Cook what you grow
Caramelized Shallot Genovese
Naples treats a mountain of alliums as the sauce itself: two pounds of shallots melted down slowly with carrot and celery until sweet, jammy, and clinging to ziti.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 2 lb shallots, peeled and thinly sliced
- 1 medium carrot, finely diced
- ⅓ cup flat-leaf parsley, roughly chopped
From the pantry
- 2 stalks celery, finely diced
- 5 tbsp olive oil · divided
- 1 tbsp tomato paste · a spoonful for depth, not enough to make this a tomato sauce
- 1 cup vegetable stock
- 12 oz ziti or rigatoni
- 1 tbsp red wine vinegar · stirred in at the end to cut the sweetness
- ½ tsp red pepper flakes (optional)
- salt · to taste
- black pepper