This pantry-friendly recipe is from “Good Enough' by Leanne Brown, a cookbook that focuses on letting go of perfection.
2 medium shallots, chopped2 tablespoons tomato paste1 tablespoon grated parmesan or pecorino Romano cheese, plus more as neededBring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package instructions until al dente, removing it from the heat 1 minute early. Drain, reserving 1 cup of pasta water, if using.Meanwhile, in a large saucepan over medium heat, melt the butter.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
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