Name: Caramelised red onion & anchovy pasta with gremolata
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 2 tbsp olive oil; 3 red onions thinly sliced; 200g pappardelle (or any long pasta); 2 anchovy fillets in oil, drained; 2 tbsp tomato purée; 1 lemon zested and juiced; 15g parsley roughly chopped; 2 garlic cloves finely chopped

A serving of caramelised red onion & anchovy pasta with gremolata

2 tbsp olive oil
3 red onions
thinly sliced
200g pappardelle
(or any long pasta)
2 anchovy
fillets in oil, drained
2 tbsp tomato purée

For the gremolata

1 lemon
zested and juiced
15g parsley
roughly chopped
2 garlic cloves
finely chopped

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.