Description: This pasta dish is a masterclass in simple ingredients transformed into a complex and utterly satisfying meal. The sweet, deeply caramelised red onions form the base, their sugary notes perfectly balanced by the salty, umami-rich anchovies. Tossed with perfectly cooked pasta and finished with a vibrant gremolata of lemon zest, parsley, and garlic, it’s a flavor explosion in every bite. This is not your average pasta night – it’s a celebration of taste!
Why You Will Love This Recipe:
- Unforgettable Flavor: The interplay of sweet, salty, tangy, and herbaceous notes creates a truly unforgettable flavor profile.
- Surprisingly Simple: Don’t let the sophisticated taste fool you; this recipe is surprisingly easy to make with just a handful of everyday ingredients.
- Elevated Comfort Food: It’s the perfect dish for when you crave comfort food but want something a little more refined and exciting.
- Versatile: Easily adaptable to your own preferences. Use different types of pasta, add a pinch of chili flakes for a kick, or substitute the parsley with other herbs like mint or basil.
- Quick and Easy: You can prep the ingredients in advance, and get it done withing minutes once the Caramelised Red onion are ready.
Introduction:
This Caramelised Red Onion & Anchovy Pasta with Gremolata is a testament to the power of simple ingredients, transformed through careful cooking into a culinary masterpiece. Forget bland, predictable pasta dishes – this recipe is an adventure for your taste buds. The secret lies in the slow caramelisation of the red onions, a process that unlocks their natural sugars and creates a depth of flavor that is simply irresistible.
The anchovies, often misunderstood and avoided, play a crucial role. They don’t impart a fishy taste; instead, they melt into the onions, lending a subtle umami richness that elevates the entire dish. The tomato puree adds a touch of sweetness and acidity, balancing the salty anchovies and complementing the caramelised onions.
But the real star of the show is the gremolata. This vibrant condiment, made with lemon zest, parsley, and garlic, adds a burst of freshness and acidity that cuts through the richness of the sauce, creating a harmonious balance of flavors. It’s the perfect finishing touch that elevates this pasta dish from good to extraordinary.
This recipe is perfect for a weeknight dinner, a casual gathering with friends, or even a special occasion. It’s easy to prepare, impressive to serve, and guaranteed to impress even the most discerning palates. So, gather your ingredients, put on some music, and get ready to embark on a culinary journey that will transform your perception of pasta forever.
Ingredients:
- 2 tablespoons olive oil, extra virgin
- 3 large red onions, thinly sliced
- 200g pappardelle (or other long pasta such as linguine, spaghetti, or fettuccine)
- 2 anchovy fillets in oil, drained
- 2 tablespoons tomato purée (tomato paste)
- 1 medium lemon, zested and juiced
- 15g fresh parsley, roughly chopped
- 2 cloves garlic, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Preparation:
Step 1: Caramelise the Red Onions
Heat the olive oil in a large, heavy-based frying pan (cast iron is ideal) over medium heat. Add the thinly sliced red onions and a large pinch of salt. The salt will help draw out the moisture from the onions, which is essential for caramelisation. Reduce the heat to medium-low and cook for 30-35 minutes, stirring frequently to prevent burning. The onions should gradually soften, turn translucent, and develop a rich, golden-brown color. Patience is key here – don’t rush the process, as it’s the slow caramelisation that brings out the onions’ sweetness. If the onions start to stick to the pan, add a tablespoon of water and scrape up any browned bits from the bottom. These browned bits are full of flavor and will add depth to the sauce.
Step 2: Prepare the Gremolata
While the onions are caramelising, prepare the gremolata. In a small bowl, combine the lemon zest, lemon juice, chopped parsley, and minced garlic. Add a pinch of salt and stir well to combine. Set aside. The gremolata is best made fresh, just before serving, to ensure its flavors are at their peak. The lemon zest provides a bright, citrusy aroma, while the parsley adds a fresh, herbaceous note, and the garlic provides a pungent kick.
Step 3: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the pappardelle (or your chosen pasta) and cook according to the package instructions until al dente. Reserve about 120ml (approximately ½ cup) of the pasta water before draining. The pasta water is starchy and will help to emulsify the sauce, creating a creamy and luscious texture.
Step 4: Finish the Sauce
Once the red onions are fully caramelised and golden brown, add the drained anchovy fillets to the pan. Cook for a minute or two, stirring frequently, until the anchovies dissolve into the onions. They should melt into the mixture, releasing their salty, umami goodness. Next, stir in the tomato purée (tomato paste) along with about ½ teaspoon (approximately 15 twists) of freshly ground black pepper. Cook for another 4-5 minutes, stirring constantly, until the mixture has deepened in color and the tomato purée has slightly caramelised. This will further enhance the flavor and add richness to the sauce.
Step 5: Combine and Serve
Add the cooked and drained pasta to the pan with the caramelised red onion and anchovy sauce. Pour in the reserved pasta water and stir well to combine, ensuring that the pasta is evenly coated in the sauce. Cook for a minute or two more, allowing the pasta to absorb the flavors of the sauce and the sauce to thicken slightly. Transfer the pasta to a serving platter and spoon the gremolata generously over the top. Serve immediately and enjoy!
COOKING Rating: Intermediate
Serving Suggestions:
- Serve as a main course with a side salad.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Garnish with a sprinkle of Parmesan cheese (optional).
- Serve with crusty bread for soaking up the delicious sauce.
Tips:
- Use a heavy-based pan for caramelising the onions to prevent burning.
- Don’t rush the caramelisation process – slow and steady wins the race.
- If the onions start to stick to the pan, add a tablespoon of water to deglaze.
- Taste the sauce and adjust the seasoning as needed.
- The gremolata is best made fresh, just before serving.
- For a spicier dish, add a pinch of red pepper flakes to the sauce.
- If you don’t have pappardelle, any long pasta such as linguine, spaghetti, or fettuccine will work well.
- For a vegetarian option, omit the anchovies and add a teaspoon of balsamic vinegar to the sauce for depth of flavor.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Nutritional Information: (Approximate, per serving)
Please note that the nutritional information provided is an estimate and can vary depending on the specific ingredients used and portion sizes.
- Calories: 450-550
- Protein: 15-20g
- Sodium: 600-800mg
Conclusion:
This Caramelised Red Onion & Anchovy Pasta with Gremolata is a dish that proves that simple ingredients, when treated with care and attention, can create culinary magic. The sweetness of the onions, the saltiness of the anchovies, and the freshness of the gremolata create a harmonious blend of flavors that will tantalize your taste buds and leave you craving more. It’s a perfect example of how a few humble ingredients can be transformed into an unforgettable meal. So, go ahead and try this recipe – you won’t be disappointed!
Questions and Answers:
Q1: I don’t like anchovies. Can I leave them out?
A: While the anchovies add a unique depth of umami flavor to the dish, you can certainly omit them if you prefer. However, keep in mind that they don’t impart a strong “fishy” taste; rather, they melt into the sauce and add a savory richness. If you choose to leave them out, consider adding a teaspoon of balsamic vinegar or a splash of soy sauce to the sauce to compensate for the missing umami.
Q2: Can I use a different type of onion?
A: While red onions are preferred for their sweetness and color, you can use yellow or white onions as a substitute. However, keep in mind that they will have a slightly different flavor profile. Yellow onions are milder than red onions, while white onions have a sharper, more pungent flavor. If using yellow or white onions, you may need to adjust the cooking time and seasoning accordingly.
Q3: Can I make this recipe ahead of time?
A: You can caramelise the red onions ahead of time and store them in the refrigerator for up to 3 days. You can also prepare the gremolata ahead of time, but it’s best to make it fresh just before serving for optimal flavor. Cook the pasta just before serving to prevent it from becoming mushy.
Q4: What other herbs can I use in the gremolata?
A: While parsley is the traditional herb used in gremolata, you can experiment with other herbs to your liking. Mint, basil, or oregano would all be delicious additions or substitutes. Just be sure to chop the herbs finely and use them fresh for the best flavor.
Q5: Can I add other vegetables to this dish?
A: Absolutely! Feel free to add other vegetables to this dish to customize it to your own preferences. Some good options include sautéed mushrooms, roasted bell peppers, or wilted spinach. Just be sure to adjust the cooking time accordingly.
