Spaghetti with Red Onions?

Okay, okay… I know…red onions in spaghetti…it sounds weird, right?  Well, talk to the locals from Firenze (Florence) Italy.  This recipe is not uncommon.  I am not a big anchovy fan either, but sometimes it really enhances the taste of a dish, and it really adds to the flavor of this pasta.  Try it, you’ll like it!  🙂

Red Onion Spaghetti with Anchovy & Pecorino Cheeses

INGREDIENTS:

3/4 pound red onions, thinly sliced

2/3 cup extra-virgin olive oil

1/2 cup white wine vinegar

Celtic Sea Salt (to taste)

1 pound spaghetti

1 cup Pecorino Romano Genuino cheese, finely grated

1 cup Pecorino Fiore Sardo cheese, finely grated (you will probably have to get this at a deli)

3/4 cup cold water

7 flat anchovy fillets

1/4 cup finely chopped flat-leaf parsley

Salt to taste

Freshly ground black pepper or crushed red pepper for a little extra kick

LET’S GET COOKING!

In a large skillet with lid, combine onions, 2/3 cup water, oil, vinegar and 1/2 teaspoon fine sea salt; bring liquid to a simmer over medium heat, then cook until onions begin to soften, about 7 minutes. Reduce heat to low, cover and cook 25 minutes. Meanwhile, bring a large pot of salted water to a boil.

In the meantime, while the gravy is cooking, cook the spaghetti as directed–al dente is preferred.  In a separate bowl, mix the grated cheeses with the cold water and set it aside.

Next, add the anchovies to the simmering sauce. Cook, uncovered, stirring with a wooden spoon, until anchovies are dissolved (2-3 minutes).  Stir in the parsley and remove from 
heat. Cover sauce to keep warm.  Drain the pasta and then return it to the pot.  Add the sauce; cook over high heat, stirring, 2 minutes, then add cheese mixture, reduce heat to medium and, stirring constantly, cook 2 minutes more. Serve immediately, sprinkle with coarse sea salt and pepper.  If you want to spice it up a bit, add crushed red pepper.

I enjoy serving this with a wonderful Caprese Salad, but it’s great with any green salad of your choosing.  Pair it with a good Chardonnay, and you’ve got quite a meal.

Buon Appetito!

Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: 

TASTE…and See