Spaghetti with Caramelized Onions, Anchovies
Yield
2 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | large |
spanish onions
cut in eighths |
|
| 1 | pound |
anchovy fillets
|
|
| 1 | tablespoon |
red pepper flakes
crushed |
|
| 4 | cloves |
garlic
thinly sliced |
|
| 1 | pound |
spaghetti
preferably italian |
|
| 2 | bunches |
italian parsley
roughly chopped |
|
| 1 | cup |
bread crumbs
freshly toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil, extra-virgin
|
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 2 | large |
spanish onions
cut in eighths |
|
| 453.6 | g |
anchovy fillets
|
|
| 15 | ml |
red pepper flakes
crushed |
|
| 4 | cloves |
garlic
thinly sliced |
|
| 453.6 | g |
spaghetti
preferably italian |
|
| 2 | bunches |
italian parsley
roughly chopped |
|
| 237 | ml |
bread crumbs
freshly toasted |
|
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.
