Ottolenghi Inspired Garlic Butter Tagliatelle with Maple Chipotle Shallots

A simplified riff on a popular Ottolenghi pasta recipe, this is such a unique combination of ingredients that eats both sweet and savory – and a little spicy – all at once. Wonderful all by itself or served alongside a hearty meat/protein option. If you don’t like spice at all or don’t care to purchase any chipotles, simply substitute 2 teaspoons of smoked sweet paprika, instead.

Author: Lauren McDuffie
Yield: Serves 4 to 6

Ingredients

2 TBSP olive oil, plus extra for drizzling

4 shallots, sliced very thin

2 TBSP maple syrup

1 tsp ground chipotle powder (or 2 tsp adobo sauce from a can of chipotle)

1 lb. fresh tagliatelle (or other long, fresh pasta; store-bought)

4 TBSP butter

3 cloves garlic, minced or grated

⅔ cup finely chopped parsley

Pickled jalapenos (about ½ cup)

1 TBSP freshly cracked black pepper

⅔ cup grated parmesan cheese

Salt, to taste and as needed

Dollops of ricotta cheese, for serving

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Instructions

Begin by making the shallots. Place a large skillet over medium heat and add the 2 TBSP olive oil. When the oil is hot, add the thinly sliced shallots, maple syrup, chipotle powder (or adobo sauce), and salt + pepper to taste. Fry, stirring occasionally, for about 6 minutes. Break up the rings as they cook. Turn the heat down to low, and cook for 5 to 6 minutes more, until the shallots are deeply brown and caramelized. Transfer to a plate/dish temporarily, and set aside until needed (don’t wipe out the pan).
Prepare the pasta in salted water (like the sea!) according to package directions, reserving 1 cup of the starchy cooking water after cooking.
In the shallots skillet, add 1 more TBSP oil and the butter. Allow the butter to melt and add the garlic. Cook, stirring constantly, for about 45 seconds. Turn off the heat.
When the pasta has finished cooking, drain it (keep that extra cup of reserved water) and add it to the pan with the garlic butter. Add the chopped parsley, jalapenos, 1 TBSP pepper, and toss to mix. Still tossing, add in the parmesan and a little extra cooking water until a creamy, thicker sauce seems to form around the noodles. You might not need all of the cooking water, just fyi.
Plate the pasta and shower it with the shallots, followed by big dollops of ricotta. I like to finish with a drizzle of olive oil and a little more salt and pepper, but that’s totally optional.

Find it online: https://mykitchenlittle.com/2020/12/02/ottolenghi-inspired-garlic-butter-tagliatelle-with-maple-chipotle-shallots/