Quick Anchovy Spaghetti
Caramelized Onions
A bright, savory pasta defined by a sweet-and-spicy caramelized onion base and salty anchovies. This simple home-style dish comes together in minutes.
Anchovies are a powerhouse of flavor, bringing an intense, oceanic depth to any dish. In this quick spaghetti recipe, they are balanced by the natural sweetness of dry-caramelized red onions and a sharp hit of fresh lemon juice. It is a perfect example of how minimal, high-quality ingredients can create a sophisticated, satisfying meal without fuss.
Ingredients
- 200 g spaghetti
- 1 red onion
- 3 tbsp extra virgin olive oil
- 2 fresh chili peppers
- 3 cloves garlic
- 50 g anchovy fillets
- 0.5 lemon
- 1 tsp sugar
- 100 g cherry tomatoes
- 1 handful arugula
- 1 tbsp black vinegar
- to taste salt
Instructions
- 1Boil the pasta water
Set an amber glass pot on the stove and bring salted water to a vigorous boil. Ensuring the water is at a rolling boil before adding the spaghetti is essential for achieving the perfect al dente texture.
Tip: Make sure the water is well-salted; it should taste slightly like the sea to properly season the noodles from the inside out as they cook. - 2Caramelize the red onions
Place the sliced red onions into a dry pan over heat. Spread them out evenly without adding any oil. Heating them dry allows the natural sugars on their surface to caramelize perfectly, establishing a sweet and flavorful base for the dish.
Tip: Do not stir too frequently; let the onions sit undisturbed for a moment to develop a nice char. - 3Add the olive oil
Once the red onions are caramelized, push them slightly to the side and pour a few tablespoons of olive oil into the pan. This oil will serve as the base for toasting your aromatics, infusing the entire dish with rich flavor.
Tip: Using a high-quality extra virgin olive oil makes a significant difference in a simple pasta dish. - 4Sauté the anchovies
Add the prepared shredded anchovies to the pan with the sautéed onions, garlic, and chili. Stir-fry them gently to incorporate their strong, savory sea flavor into the aromatic base.
Tip: Keep the heat moderate to ensure the anchovies become fragrant without burning. - 5Add a touch of acidity
Squeeze the juice of half a lemon directly into the pan. This acidity brightens the dish and helps balance the richness of the anchovies and the sweetness of the caramelized onions.
Tip: Fresh lemon juice is best; avoid bottled versions for the cleanest flavor. - 6Combine pasta and sauce
Add the boiled spaghetti directly into the pan along with a ladleful of the starchy pasta water. Toss and stir-fry everything together vigorously; the heat and starch will help the oil and water emulsify into a beautiful, glossy sauce that coats the noodles.
Tip: If the sauce looks too oily, add another small splash of pasta water and keep tossing until it becomes creamy. - 7Finish with cherry tomatoes
Add the sliced cherry tomatoes to the pasta and sauce mixture. Toss everything briefly over the heat to warm the tomatoes through without letting them lose their shape.
Tip: Adding the tomatoes last keeps them fresh and prevents them from turning into a mushy sauce.
