Spaghetti with Caramelized Onions, Anchovies
Submitted by mbartini
Slow-caramelized Spanish onions and anchovies melted into olive oil with garlic and chilies, tossed with spaghetti and finished with toasted breadcrumbs. Bold, savory, and deeply Italian.
YIELD
2 servingsPREP
20 minCOOK
30 minREADY
50 minThis is Southern Italian cooking at its most honest. Sweet, golden caramelized onions meet anchovies that melt completely into a slick of extra-virgin olive oil, creating a sauce that’s all umami depth and warmth.
Sliced garlic and crushed red pepper flakes sharpen the edges while fresh parsley brings it all back to brightness. A generous handful of toasted breadcrumbs on top adds crunch where you’d normally expect cheese.
Don’t flinch at a full pound of anchovies. They dissolve into the oil and lose any fishiness, leaving behind nothing but deep, savory richness that coats every strand of spaghetti.
Kitchen Tips
- Low and slow on the onions: Give them a full 20-25 minutes over medium heat. Rushing this step with higher heat gives you burnt onions, not caramelized ones.
- Let the anchovies break down: Cook them in the hot oil, pressing with a wooden spoon until they dissolve completely into the sauce. No visible pieces should remain.
- Toast the breadcrumbs fresh: Stale breadcrumbs from a can won’t cut it. Toast fresh crumbs in a dry pan until golden for that satisfying crunch.
- Save pasta water: Before draining, reserve a cup of starchy cooking water. A splash loosens the sauce and helps it cling to the spaghetti.
Ingredients
Directions
In a 12 to 14-inch sauté pan place 3 tablespoons oil and onions and place over medium heat.
Cook slowly until medium golden brown, about 20 to 25 minutes, and then set aside.
Bring 6 quarts water to boil and add 2 tablespoons salt.
Clean and gut anchovies and remove fillets.
In another 12 to 14-inch sauté pan, heat remaining oil until smoking.
Add anchovies, chilies, and garlic and cook until fish has broken down, about 4 to 5 minutes.
Add onions to anchovy mixture and simmer.
Drop spaghetti into boiling water and cook according to package instructions until al dente.
Drain and toss into pan with anchovy mixture.
Add parsley and stir to coat.
Pour into a warmed serving bowl, sprinkle with bread crumbs and serve.
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