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


  • STEP 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. 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.


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