Sweet Chili and Shallot Pasta - Sardo Foods


Sweet Chili and Shallot Pasta

This recipe is comfort and flavor from all angles. The Sardo Hot Pepper Tapenade is chunky, oily and deliciously spicy. This plate gets richness comes from the butter, depth from the tomato paste and sweetness from the honey. Enjoy this easy meal on a weeknight when you just need the carbs and donʼt have it in you to make a big meal. By Jessica Emin (@eatwithjessie)
Prep Time5 minsCook Time10 minsTotal Time15 mins

What you need

 250 g Dry pasta (two portions)
 2 cups Sliced shallots
 4 tbsp Tomato paste
 2 tbsp Salted butter
 2 tbsp Honey
 Olive Oli
 2 dashes Fresh cracked pepper

Let's get Started


Boil water for cooking noodles, with lots of salt. Once the water is to temperature, cook the noodles to aldente. Drain, but reserve at least 1 cup of starchy pasta water from the pot, and set aside. The pasta water is essential.


Heat a drizzle of oil in a pan on low, then add the sliced shallots and cook for 10 minutes or until translucent; keep on low to make them tender, not fried.


Add tomato paste and Sardo Hot Jalapeno tapenade to the pan, spread it around and cook 2 minutes on low to medium heat.


Add butter and honey, mix and simmer for two minutes. Adjust the heat to low, then add the drained noodles to the sauce, and 2/3 of the pasta water, toss with tongs.


Add half of the parmesan cheese, pepper and combine until noodles are coated and glossy.
Taste, then add more salt, or Sardo tapenade depending on your desired level of
fire. (If the sauce looks too dry, and not silky enough add a bit more pasta water and
keep tossing over low heat.)


Serve immediately with remaining parmesan on top.