Spinach fettucine with caramelized onion, anchovy and wild arugula
This dish is a little plain Jane. Onions are slowly fried in a mixture of salted butter and extra-virgin olive oil until caramelized. The addition of anchovy lends depth. Stir in a handful of arugula or greens to finish, maybe a pinch of red pepper flakes or a squeeze of lemon for contrast. Total food cost? Probably less than $5.
I eat a lot of pasta as you can see from looking at this blog’s archives. However, pasta doesn’t necessarily have to be boring — or paired with a tomato-based sauce.