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Recession Specials 4a — Sunday

Thin spaghetti with caramelized onion, anchovies and herbs

Click here for a closeup.

Originally I was going to do sort of a tomato carbonara (Sungold tomatoes and chopped prosciutto with carbonara sauce over angel hair pasta, topped with sourdough breadcrumbs). Then I thought of the basil.

The sauce is basically thinly sliced red cippolini onion slowly caramelized in olive oil. Anchovy fillets are incorporated into the onion mixture along with coarsely chopped garlic and a sprinkle of red pepper flakes. Handfuls of chopped herbs (basil, parsley, garlic chives) are stirred in at the last minute. Finish the sauce with some freshly milled black pepper and a squeeze of lemon. Cook the spaghetti until al dente. Reserve 3 T. pasta cooking water; drain spaghetti in a colander. Stir the pasta cooking water into the pan, then add the spaghetti. Toss until strands are coated with the sauce, and serve immediately.

3 replies »

  1. Any possibility we can back out the anchovies….or at least take out enough so that I can’t taste it?? What a yummy meal….I swear, I’m running out of adjectives.


    • Heh. I don’t think I could ever become a vegetarian. I like meat too much to give it up completely. Though with the way the economy is, it’s as if I’m becoming one.

      I use anchovies for depth and complexity. They lend a certain umami factor I find appealing.


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In the Pantry

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