Spaghetti with Anchovies

This is possibly one of the simplest spaghetti dishes and a very tasty one too. The few ingredients create a flavourful salty and sweet sauce. The slow-cooked onions caramelise and the anchovies melt to a salty, thick paste. Add a little parsley for a kick of freshness and toss your al dente Spaghetti in the sauce.

 

Ingredients | Serves 4
2
 Large red onions
2 Tbsp
Olive oil
400 g
Canned Anchovies
Bunch
Parsley
500 g
Spaghetti
  Grated Parmesan cheese
Preparation
  1. Half the onions and finely slice them.

  2. Heat the olive oil in a frying pan and add the onions. Reduce the heat and cook the onions on medium heat, constantly stirring to prevent them from getting brown, until they are soft.

  3. Add the drained-off anchovies and keep stirring until the anchovies are dissolved to a thick sauce. Maybe add a tablespoon or two of water to liquefy the sauce. Do not season the sauce with salt as the anchovies are already very salty.

  4. Bring a large saucepan with salted water to the boil and cook the spaghetti until al dente – about 8–10 minutes.

  5. Add the drained-off spaghetti and some fresh chopped parsley to the sauce and toss all together. Mix well to cover all the spaghetti with the sauce.

    Serving | Twist the spaghetti in portions onto plates and sprinkle with grated Parmesan cheese.