SPAGHETTINI WITH CARAMELIZED ONIONS, OLIVES AND ANCHOVIES

SPAGHETTINI WITH CARAMELIZED ONIONS, OLIVES AND ANCHOVIES image

Yield 4 Servings

Number Of Ingredients 11

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1/4 cup olive oil
1 pound onions, cut into thin slices
3 cloves garlic, chopped
1 1/2 teaspoons herbes de Provence, or a mixture of dried thyme,
rosemary, marjoram, oregano and savory
One 1 3/4-ounce can anchovy fillets in oil, drained and chopped
1/2 cup black olives, pitted and chopped
1/4 teaspoon fresh-ground black pepper
3/4 pound [12 ounces] spaghettini
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons balsamic vinegar, or more to taste

Steps:

1. In a large frying pan. Heat 2 tablespoons of the oil over low heat. Add the onions, garlic, herbes de Provence and anchovies and stir until coated with the oil. Cook, covered, stirring occasionally, until the onions are very soft and just beginning to brown, about 20 minutes. 2. Uncover and cook over moderately high heat, stirring often, until golden brown, about 15 minutes. Add the olives and pepper and cook, stirring occasionally, about 5 minutes longer. 3. In a large pot of boiling salted water, cook the spaghettini until just done, about 9 minutes. Just before draining, remove about 3/4 cup of the pasta water and add it to the onion mixture. Stir the mixture over high heat, scraping up any brown bits. 4. Drain the spaghettini and return to the hot pot. Add the onion mixture to the pasta with the remaining 2 tablespoons oil, the parsley and vinegar and toss. Add more vinegar if you like. - Jane Sigal