Orecchiette with caramelised onions and anchovies
- Preparation and cooking time
- Total time
- Serves 2
- 2 onions, sliced
- extra-virgin olive oil
- 1 tbsp unsalted butter
- 175g orecchiette
- a handful black olives
- 2 cloves garlic, finely sliced
- 2 tsp caster sugar
- 1 tbsp balsamic vinegar
- picked to make 1 tbsp thyme leaves
- 25g raisins
- 6 anchovies, roughly chopped
- finely grated parmesan, 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.