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Friday, November 10, 2006
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Spaghettini with Caramelized Onions, Olives
Pasta: Italian, Asian, American...and More
Food & Wine Books, Editor in Chief: Judith Hill, 1997,
American Express Publishing Corp.
“Even if you usually turn up
your nose at anchovies, you will probably
like this dish. Because of the sweet caramelized onions and balsamic
there’s no fishy taste.”
Wine Recommendation: Try to find a crisp white wine from near the
seashore to enliven the caramelized onions and anchovies. An interesting
selection is Verdicchio, from Italy’s Marches region, along the Adriatic
coast. A wine from
the French Riviera, such as Cassis, is an alternative. In either case, stay
very recent vintages, as freshness is the key to this match.
1/4 cup olive oil
1 pound onions, cut into thin slices
3 cloves garlic, chopped
1 1/2 teaspoons herbes de Provence, or a mixture of dried thyme,
rosemary, marjoram, oregano and savory
One 1 3/4-ounce can anchovy fillets in oil, drained and chopped
1/2 cup black olives, pitted and chopped
1/4 teaspoon fresh-ground black pepper
3/4 pound [12 ounces] spaghettini
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons balsamic vinegar, or more to taste
1. In a large frying pan. Heat 2 tablespoons of the oil over
low heat. Add the onions, garlic, herbes de Provence and anchovies and stir
until coated with
the oil. Cook, covered, stirring occasionally, until the
onions are very soft
and just beginning to brown, about 20 minutes.
2. Uncover and cook over moderately high heat, stirring
often, until golden brown, about 15 minutes. Add the olives and pepper and
cook, stirring occasionally, about 5 minutes longer.
3. In a large pot of boiling salted water, cook the
spaghettini until just done, about 9 minutes. Just before draining, remove
about 3/4 cup of the pasta water and add it to the onion mixture. Stir the
mixture over high heat,
scraping up any brown bits.
4. Drain the spaghettini and return to the hot pot. Add the
onion mixture to the pasta with the remaining 2 tablespoons oil, the parsley
and vinegar and toss. Add more vinegar if you like.
- Jane Sigal
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Index - Pasta Recipe Archives