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Recipe by olive magazine

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1. Halve the shallots and cook in a little oil for about 5 minutes. Add the brown sugar and thyme and keep cooking and stirring until the shallots are tender and caramelised. Toast the breadcrumbs in a dry frying pan until brown, stir through the parmesan.
2. Cook the linguine to packet instructions then tip into the pan. Add the shallots and toss. Divide into bowls then add ricotta in blobs and sprinkle on the parmesan mix.

Per serving

409 kcalories, protein 16.3g, carbohydrate 66.3g, fat 10.6 g, saturated fat 4.9g, fibre 2.9g, salt 0.32 g

Latest comments and suggestions

• Liza

  12 February 2008

  Liza rated and commented on this recipe

  

  Although the combination of shallots and ricotta with the breadcrumbs was yummy, this was definitely not adequate as a pasta sauce. Very dry when served with the linguine, so we didn't really enjoy it.

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• allifradgley

  01 April 2008

  allifradgley rated and commented on this recipe

  

  Oh my gosh, this was just heavenly. I'm doing Weight Watchers and this is the first time in absolutely ages that tasted rich and packed with flavour. The shallots were really sweet and sugary, the ricotta worked perfectily with it and the breadcrumbs and cheese added just the right amount of crunch. I will definitely be eating this again.

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• Chef Santiago

  05 July 2008

  Chef Santiago rated and commented on this recipe

  

  Why bother with the breadcrumbs? Its makes a very dry pasta where a somewhat modestly moist pasta should be. Very nice just no breadcrumbs..unless you have a valid reason for them.

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• katyrouth

  13 July 2008

  katyrouth rated and commented on this recipe

  

  I followed the advice above and left out the breadcrumbs, leaving me with a lovely moist pasta. I also used rosemary as I couldn't get hold of thyme - it seemed to work just as well!

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• ibrente

  02 January 2009

  ibrente rated and commented on this recipe

  

  I too left out the breadcrumbs, and grated some parmesan over the top before serving instead. I also served some pastrami on the side for my husband who wants a bit of meat with his supper. Delicious!

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Ingredients

• 12 shallots , peeled
• olive oil
• 2 tsp brown sugar
• 2 sprigs thyme
• 2 tbsp breadcrumbs
• 1 tsp parmesan
• 200g linguine
• 250g tub ricotta , or the equivalent slice of a large one

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 12 shallots , peeled
• olive oil
• 2 tsp brown sugar
• 2 sprigs thyme
• 2 tbsp breadcrumbs
• 1 tsp parmesan
• 200g linguine
• 250g tub ricotta , or the equivalent slice of a large one

Per serving

409 kcalories, protein 16.3g, carbohydrate 66.3g, fat 10.6 g, saturated fat 4.9g, fibre 2.9g, salt 0.32 g

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