Spicy tortilla soup
Get inspired by a Tex-Mex classic with this warming and spicy soup served with tortillas. Add some natural yogurt or soured cream for a cooling topping
Caramelised red onion & anchovy pasta with gremolata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oil
- 3 red onionsthinly sliced
- 200g pappardelle(or any long pasta)
- 2 anchovyfillets in oil, drained
- 2 tbsp tomato purée
For the gremolata
- 1 lemonzested and juiced
- 15g parsleyroughly chopped
- 2 garlic clovesfinely chopped
Nutrition: Per serving
- kcal560
- fat13g
- saturates2g
- carbs90g
- sugars14g
- fibre10g
- protein16g
- salt0.8g
Method
step 1
Heat the oil in a large, heavy-based frying pan over a medium heat. Fry the red onions with a large pinch of salt. Cook for 30-35 mins over a medium-low heat, stirring often, until caramelised and golden.
step 2
Meanwhile, make the gremolata. Mix the lemon zest, juice, parsley and garlic with a pinch of salt, then set aside. Cook the pappardelle following pack instructions, reserving 120ml pasta water.
step 3
Add the anchovy fillets to the onions when they have caramelised and let them dissolve. Stir in the tomato purée along with 15 twists of black pepper (around ½ tsp) and cook for 4-5 mins until the mixture has darkened.
step 4
Add the cooked pasta to the sauce along with the 120ml reserved pasta water. Stir well to combine, then transfer to a serving platter. Spoon over the gremolata to serve.
