Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spaghetti With Caramelized Onions and Anchovies
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- #51437
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons extra-virgin olive oil, divided
4 cups thinly sliced onions
2 cloves garlic, minced
2 ounces canned anchovy fillets, rinsed and minced
OR
5 teaspoons anchovy paste
freshly ground black pepper, to taste
12 ounces whole-wheat spaghetti pasta
2 tablespoons coarsely chopped fresh flat-leaf parsley
directions
Put a large pot of lightly salted water on to boil.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until golden and slightly caramelized, 10 to 15 minutes.
Stir in garlic and anchovies (or anchovy paste) and continue cooking, stirring often, for 2 to 3 minutes. Season with pepper.
Meanwhile, cook pasta until just tender, 9 to 11 minutes, or according to package directions.
Reserving 1/3 cup of the cooking water, drain the pasta and add to the onion mixture. Add the remaining 1 tablespoon oil and reserved cooking water, tossing well.
Serve immediately, sprinkled with parsley and toasted breadcrumbs.
added by
Sparkydog
nutrition data
Nutritional data has not been calculated yet.
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