Description
A rich and flavorful pasta dish featuring caramelised red onions and anchovy fillets balanced with a fresh, zesty gremolata made from lemon, parsley, and garlic. This easy stovetop recipe combines savory, sweet, and tangy elements for a satisfying meal.
Ingredients
Scale
Sauce and Garnish
- 2 tbsp olive oil
- 3 red onions, thinly sliced
- 2 anchovy fillets in oil, drained
- 2 tbsp tomato purée
- 15g parsley, roughly chopped
- 2 garlic cloves, finely chopped
- 1 lemon, zested and juiced
- Salt, to taste
- Black pepper, about ½ tsp (15 twists)
Pasta
- 200g pappardelle (or any long pasta)
Instructions
- Caramelise the Onions: Heat 2 tablespoons of olive oil in a large, heavy-based frying pan over medium heat. Add the thinly sliced red onions along with a large pinch of salt. Cook the onions over medium-low heat for 30 to 35 minutes, stirring often, until they become caramelised and golden brown.
- Make the Gremolata: While the onions cook, prepare the gremolata by mixing the lemon zest, lemon juice, roughly chopped parsley, finely chopped garlic, and a pinch of salt in a small bowl. Set this mixture aside to let the flavors meld.
- Cook the Pasta: Cook the pappardelle according to the package instructions until al dente. Reserve 120ml of the pasta cooking water before draining the pasta.
- Add Anchovies and Tomato Purée: Once the onions are caramelised, add the drained anchovy fillets to the pan and stir to dissolve them into the onions. Then stir in the tomato purée along with about ½ teaspoon of freshly ground black pepper. Cook the mixture for 4 to 5 minutes until it darkens and the flavors concentrate.
- Combine Pasta and Sauce: Add the cooked pasta to the onion and anchovy sauce. Pour in the reserved 120ml pasta water and stir well to coat the pasta evenly with the sauce.
- Serve with Gremolata: Transfer the pasta to a serving platter and spoon the gremolata over the top. Serve immediately to enjoy the vibrant, fresh finish contrasting the rich sauce.
Notes
- Use pappardelle or any broad, long pasta to best hold the sauce.
- Slowly cooking the onions is crucial to developing the deep caramelised flavor.
- The anchovies dissolve completely, adding umami without a strong fishy taste.
- Gremolata adds freshness, balance and a hint of citrus to the rich pasta.
- Reserve some pasta water to loosen the sauce and help it cling to the noodles.
- For a vegetarian option, omit anchovies and add capers or olives for umami.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: caramelised onion pasta, anchovy pasta, gremolata, Italian pasta recipe, savory pasta, easy pasta dish
