Leonetto Cappiello - Pates Baroni 1921
Pates Baroni 1921
Leonetto Cappiello
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Spaghettini with Caramelized Onions, Olives
and Anchovies



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"Life is a combination of magic and pasta."
~ Federico Fellini

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Spaghettini with Caramelized Onions, Olives
and Anchovies

Pasta: Italian, Asian, American...and More

Food & Wine Books, Editor in Chief: Judith Hill, 1997, American Express Publishing Corp.

Rare and Out of Print Books

“Even if you usually turn up your nose at anchovies, you will probably
like this dish. Because of the sweet caramelized onions and balsamic vinegar,
there’s no fishy taste.”

Serves 4

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 with
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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