Orecchiette with caramelised onions and anchovies

Orecchiette with caramelised onions and anchovies

  • serves 2
  • Easy

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



  • onions 2, sliced
  • extra-virgin olive oil
  • unsalted butter 1 tbsp
  • orecchiette 175g
  • black olives a handful
  • garlic 2 cloves, finely sliced
  • caster sugar 2 tsp
  • balsamic vinegar 1 tbsp
  • thyme leaves picked to make 1 tbsp
  • raisins 25g
  • anchovies 6, roughly chopped
  • parmesan finely grated, to serve


  • 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.

Nutritional Information

  • Kcals 644
  • Fat 21.3g
  • Saturates 6g
  • Carbs 93g
  • Sugars 23.1g
  • Fibre 6.9g
  • Protein 16.7g
  • Salt 1.5g