This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.
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Serving Size: 1 serving (188g) | ||
Recipe Makes: 4 servings | ||
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Calories: 322 | ||
Calories from Fat: 47 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 51.7mg | 16 % | |
Sodium 622.3mg | 21 % | |
Potassium 573.2mg | 15 % | |
Total Carbohydrate 58.9g | 17 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 58.2g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 322
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