Orecchiette with caramelised onions and anchovies
Check out our easy orecchiette with caramelised onions and anchovies recipe. Orecchiette in Italian means ‘little ears’, these can be slightly tricky to get hold of, so you can easily use alternative pasta shapes if you like
- 2 onionssliced
- extra-virgin olive oil
- 1 tbsp unsalted butter
- 175g orecchiette
- a handful black olives
- 2 cloves garlicfinely sliced
- 2 tsp caster sugar
- 1 tbsp balsamic vinegar
- picked to make 1 tbsp thyme leaves
- 25g raisins
- 6 anchoviesroughly chopped
- finely grated parmesanto serve
Nutrition: per serving
- kcal644
- fat21.3g
- saturates6g
- carbs93g
- sugars23.1g
- fibre6.9g
- protein16.7g
- salt1.5g
Method
step 1
Put the onions in a large frying pan with 2 tbsp of olive oil, some seasoning and the butter.
step 2
Cook gently over a low heat, stirring regularly, for 20-30 minutes or until golden and really soft.
step 3
Cook the pasta in a large pan of boiling, salted water until al dente.
step 4
While the pasta is cooking, put the olives on a chopping board and use the flat side of a large knife’s blade to press down on each olive to squash and remove the stones.
step 5
Stir the garlic, sugar, vinegar and thyme in with the onions, turn up the heat and fry for 1 minute.
step 6
Add a ladleful of the pasta cooking water, then stir in the raisins, anchovies and olives, put a lid on the frying pan and simmer for 5 minutes.
step 7
Drain and add the cooked pasta to the frying pan, along with 1-2 tbsp more of its cooking water.
step 8
Mix well and serve scattered with parmesan and more thyme, if you like.