LINGUINE WITH CARAMELIZED ONIONS AND ANCHOVIES
Note: the amount of anchovies in this recipe may seem alarming, but indeed 2 (2-ounce) tins is correct and makes for a delicious sweet and salty pasta sauce.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to the water as it boils. Place the linguine in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
- While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and, once the butter melts, add the onions. Cook, stirring occasionally, until the onions have softened and caramelized, 10 to 12 minutes. Add the garlic and anchovies to the pan, stirring until fragrant and the anchovies have melted, 2 to 3 minutes. Add the drained pasta and the reserved pasta cooking water to the pan and season with the remaining 1 1/2 teaspoons kosher salt, pepper, and parsley. Cook, tossing to combine, until the pasta is heated through and the water is nearly evaporated, 3 to 4 minutes. Remove from the heat, sprinkle with the toasted bread crumbs and toss to combine. Serve while hot.
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Logan Snyder
[email protected]I'm not a big fan of anchovies, but I actually really enjoyed this dish. The caramelized onions and the briny flavor of the anchovies worked really well together.
Karuppiah Sinniah
[email protected]This dish is a great way to use up leftover anchovies. I also like to add some chopped capers.
monayem hossain manna
[email protected]I've made this recipe several times and it's always a hit. I like to serve it with a side of roasted vegetables.
Captan Khan
[email protected]This recipe is a great starting point. I like to add some chopped fresh parsley and a squeeze of lemon juice at the end.
sujit roy
[email protected]Overall, I thought this was a good recipe. It was easy to make and the flavors were nice. I would definitely make it again.
Ejaz butt
[email protected]This dish was a bit too oily for my taste. I would recommend using less olive oil or draining the onions before adding them to the pasta.
Fennekin studioz
[email protected]I found this recipe to be a bit bland. I added some red pepper flakes and a squeeze of lemon juice to give it more flavor.
Sajan Khan
[email protected]This recipe is a bit too salty for my taste. I would recommend using less anchovies or omitting them altogether.
Soleman Dada
[email protected]I'm not a big fan of anchovies, but I actually really enjoyed this dish. The caramelized onions and the briny flavor of the anchovies worked really well together.
Smile Beauty
[email protected]This dish is a great way to use up leftover linguine. I also like to add some chopped sun-dried tomatoes.
Bikram Waiba
[email protected]I love this recipe! It's so simple but so flavorful. I always get compliments when I make it.
Krishan Theeing
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. Thanks for sharing!
Jackson Patrick Cox
[email protected]Delicious and easy to make! I used white anchovies instead of the regular kind and they worked just as well.
Stephen Ogbonna
[email protected]Followed the recipe exactly and it turned out great! The only thing I would change is to add a bit more garlic.
Francois_struwig
[email protected]This dish was a huge hit with my family! The caramelized onions were perfectly sweet and savory, and the anchovies added a nice briny flavor. Will definitely be making this again soon!