Introduction

This caramelised red onion and anchovy pasta with gremolata is a simple yet flavorful dish that combines sweet, savory, and zesty elements perfectly. The slow-cooked onions add rich depth, while the gremolata brings a fresh, bright finish. It’s an elegant meal that comes together with minimal effort.

The image shows a white oval plate filled with wide, flat pasta ribbons tossed in a rich, dark red sauce that clings to each curl and fold of the noodles. The pasta layers are twisted and piled high, giving the dish a textured look with visible specks of green herbs scattered on top and around the edges. The sauce appears glossy and thick, pooling in small amounts under the pasta. A wooden fork and knife rest together on the plate, partially embedded in the pasta. The plate is placed on a light beige woven cloth alongside a beige napkin, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the thinly sliced red onions with a large pinch of salt. Cook gently for 30-35 minutes, stirring often, until the onions are caramelised and golden brown.

Step 2: While the onions cook, prepare the gremolata by combining the lemon zest, lemon juice, chopped parsley, finely chopped garlic, and a pinch of salt in a small bowl. Set aside to let the flavors meld.

Step 3: Cook the pappardelle pasta according to the package instructions. Before draining, reserve 120ml of the pasta cooking water.

Step 4: Once the onions are caramelised, add the anchovy fillets to the pan and let them dissolve into the mixture. Stir in the tomato purée and season with around 15 twists of black pepper (about ½ tsp). Cook for 4-5 minutes until the sauce darkens slightly.

Step 5: Add the cooked pasta and the reserved pasta water to the sauce. Stir thoroughly to combine and ensure the pasta is coated well.

Step 6: Transfer the pasta to a serving platter and spoon the gremolata over the top just before serving for a fresh and zesty finish.

Tips & Variations

If you prefer a less intense anchovy flavor, reduce the fillets to one or rinse them lightly before adding.

Substitute pappardelle with tagliatelle or fettuccine if preferred; long pasta works best to hold the sauce.

Add a handful of toasted pine nuts or walnuts on top for extra crunch and texture.

For a vegan version, skip the anchovies and increase the tomato purée slightly, adding a splash of soy sauce for umami.

FAQs

Can I use dried anchovies instead of fresh fillets?

Dried anchovies have a different texture and stronger flavor, so it’s best to use the canned or jarred fillets in oil for this recipe to ensure they dissolve properly and blend well with the sauce.

What can I substitute if I don’t have pappardelle?

Any long pasta such as tagliatelle, fettuccine, or even spaghetti works well. The key is to choose pasta that can hold onto the rich caramelised onion and anchovy sauce.