Caramelized Shallot Aglio e Olio Pasta Recipe

Caramelized Shallot Aglio e Olio Pasta

Serves 4

This satisfying classic comes together as quickly as it takes to boil a pot of pasta. We add caramelized shallots and a touch of miso for a rich umami boost to the beloved Italian spaghetti dish, Aglio e Olio (Garlic and Oil).


  • Kosher salt, to taste
  • 1/2 cup extra virgin olive oil
  • 4 large shallots, minced
  • 8 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons capers, drained and coarsely chopped
  • 1 tablespoon yellow miso
  • 1/2 bunch flat-leaf parsley, leaves picked and chopped
  • 16 ounces spaghetti


  1. Set a large pot of salted water to boil for cooking pasta.
  2. In a large, deep skillet, heat olive oil over medium heat.
  3. Add shallots and cook, stirring occasionally, 10 minutes or until shallots are lightly golden. Stir in garlic, red pepper flakes, capers, and miso. Cook 30 to 60 seconds, until fragrant. Remove from heat and set aside.
  4. Cook spaghetti according to package directions, just until al dente. Drain spaghetti, reserving 2 cups starchy pasta water.
  5. Return skillet with shallots to high heat. Pour in 1 cup starchy pasta water. Mix to combine into a loose sauce.
  6. Add spaghetti, to skillet with sauce, and toss gently. Add more pasta water to loosen further, if needed. Sprinkle with parsley and adjust seasoning, to taste.
  7. Serve immediately.
  8. Cook's Tip:
  9. Don't rinse your pasta on this recipe. The starchy cooking water and residual starch on the pasta will thicken the sauce into a silky consistency, perfect for coating spaghetti.


Amount Per Serving (Based on 4 Servings)
Calories: 730
Saturated Fat: 4.5 g
Trans Fat: 0 g
Total Fat: 31 g
Cholesterol: 0 mg
Sodium: 370 mg
Carbohydrates: 96 g
Fiber: 7 g
Added Sugars: 0 g
Total Sugar: 5 g
Protein: 19 g
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“Another winner...these recipes seemed to have been put together by a real pro when it comes to "mixing metaphors", meaning giving new 'mates' to old familiar flavors. there are a whole lotta steps, but they lead to heaven--taste wise. ”

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