Spaghetti with Onions, Anchovies and Capers

Name: Spaghetti with Onions, Anchovies and Capers (Spaghetti al Sugo di Cipolle)
Total time: 1 h
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 6 to 8 anchovy fillets, chopped; 4 cups yellow onions, finely chopped; ½ cup extra virgin olive oil; 1 pound spaghetti; 2 tablespoons flat leaf Italian parsley, finely chopped; 3 tablespoons capers; ¼ cup dry white wine; Freshly ground black pepper; Salt

Spaghetti al Sugo di Cipolle

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This dish shows how the lowly onion can be transformed into a succulent sauce by slow, lengthy cooking and the addition of capers and a few, almost undetectable, anchovies.

Ingredients

½ cup extra virgin olive oil
6 to 8 anchovy fillets, chopped
4 cups

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Put the olive oil and anchovies in a 12-inch skillet and place over medium low heat. Cook, stirring, until the anchovies have dissolved. Add the onions, season with salt and pepper (go light on the salt because of the anchovies), and continue cooking until the onions have wilted