Spaghetti with caramelized shallot tomato sauce

I love the Alison Roman shallot pasta so much, and often want to make when I’m serving up at home, but with just my cupboard staple: tomato sauce. We can’t skimp on the shallots in this shortened version as those are KEY to this recipe being so flavourful, but we can use a high quality tomato sauce and a few other tweaks, instead of making ours from scratch to speed up the dish, making it a little more weeknight friendly! It’s pretty darn tasty and vegan, unless you’re like me and adding grated parmesan! If you haven’t tried the original Alison Roman recipe, go have a google - it’s legendary.

Ingredients:
4 shallots, sliced thinly
2 cloves of garlic sliced thinly
3-4 tbsp olive oil
1 jar of @saucyjs7 tomato sauce
1 large pinch of salt
a package of spaghetti
15g parsley, leaves only

How to:

Put olive oil, shallots and garlic into a pan on a very low heat. Cook until caramelised (about 20-25 minutes) and stir often in order to make sure it does not cook too quickly and stick or burn. Once caramelised onions are done, pour in tomato sauce and stir every few minutes to prevent burning. After you had added the tomato sauce, put a pot with water on to boil on another stove with a pinch of salt and add in the spaghetti once the water is boiling. Cook as directed on package. Once pasta is ready, using tongs, transfer spaghetti directly into pan with sauce. Stir altogether. Serve with parsley and parmesan on top (if non-vegan) and enjoy!