• 2 
onions, finely chopped
olive oil
  • 200g orecchiette
  • 4 anchovies in olive oil, drained and cut into pieces
  • 100g cavolo nero, large stalks discarded and leaves shredded


  • STEP 1

    Fry the onions in a drizzle of olive oil and a knob of butter on a medium heat until they’re golden and caramelised. This will take about 30 minutes, so be patient. Add a splash of water to the pan if they’re sticking or catching, as this will help to soften them.

  • STEP 2

    Meanwhile, cook the orecchiette in boiling salted water for 10-13 minutes, or until tender, then drain, keeping a small cupful of the pasta water.

  • STEP 3

    Add the cavolo nero and anchovies to the onions and fry for a minute until the leaves have wilted and the anchovies melt into the onions. Add another knob of butter if the onions are sticking.

  • STEP 4

    Tip in the drained pasta and a splash of the cooking water. Season well, and toss to coat the pasta.


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