Sun-Dried Tomato and Shallot Linguine
Ingredients
- 2 Tbsp olive oil
- 2 medium shallots, finely sliced
- 4 garlic cloves, sliced
- Salt and black pepper
- 1 tsp chilli flakes
- 1 Tbs fresh oregano or 1 tsp dried oregano
- 1/2 cup tomato puree
- 2 Tbsp tamari sauce
- 2 Tbsp nutritional yeast
- 1/2 cup oil-packed sun-dried tomatoes, finely chopped
- Linguine of choice
Garnishes
- Toasted pine nuts and parsley
Preparation
Heat a large heavy-based saucepan over medium-high heat. Once hot, add olive oil, then shallots, and season with salt and pepper. Stir frequently and cook until the pan starts to brown, about 5 minutes. Add a few spoons of water and continue cooking, adding more water every few minutes and stirring frequently to prevent burning, until shallots are deep golden brown, about 15 minutes.
Reduce the heat and add garlic slices. Cook for another 5-10 minutes, then add chilli flakes and oregano. Stir to coat, then add tomato puree, tamari sauce, nutritional yeast, and sun-dried tomatoes. Stir to combine, turn heat to low, and let the sauce reduce until deep brown.
Cook linguine according to package instructions, reserving 1 cup of cooking water. Drain pasta, add a few spoons of pasta water to the sauce and stir. Add cooked pasta to the sauce and more water if needed until well coated.
Notes
Shallots are part of the allium family, similar to onions but milder and sweeter with a garlic hint. They can be swapped with onions in cooked recipes using a 1 onion to 3 shallots ratio, but not when raw as onions may be too harsh.
