Spaghetti with Caramelized Onions, Anchovies and Toasted Bread Crumbs

4 servings
  • 3 tablespoons extra virgin olive oil plus 4 tablespoons
  • 2 large Spanish onions, cut into eighths
  • 1 pound anchovies or sardines
  • 1 tablespoon crushed chili flakes
  • 4 cloves garlic, thinly sliced
  • 1 pound spaghetti, preferably Italian
  • 2 bunches Italian parsley, roughly chopped to yield 1/2 cup
  • 1 cup freshly toasted bread crumbs
  • In a 12 to 14-inch saute pan place 3 tablespoons oil and onions and place over medium heat. Cook slowly until medium golden brown, about 20 to 25 minutes, and then set aside.

  • Bring 6 quarts water to boil and add 2 tablespoons salt.

  • Clean and gut anchovies and remove fillets. In another 12 to 14-inch saute pan, heat remaining oil until smoking. Add anchovies, chilies, and garlic and cook until fish has broken down, about 4 to 5 minutes. Add onions to anchovy mixture and simmer.

  • Drop spaghetti into boiling water and cook according to package instructions until al dente. Drain and toss into pan with anchovy mixture. Add parsley and stir to coat. Pour into a warmed serving bowl, sprinkle with bread crumbs and serve.

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