Linguine With Caramelized Onions And Anchovies Food

SPAGHETTI WITH CARAMELIZED ONIONS, ANCHOVIES, AND TOASTED-GARLIC BREADCRUMBS

Steps:

• Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large skillet over medium-high. Add crushed garlic, and cook until golden, 2 to 3 minutes. Add breadcrumbs and 1 tablespoon oil, and stir until well coated. Season with salt, and cook until breadcrumbs are crisp and golden brown. Place on a rimmed baking sheet lined with paper towels to drain. Discard garlic, and let breadcrumbs cool completely.
• Heat 3 tablespoons oil in each of 2 large skillets over medium heat. Divide onions between skillets, and cook, stirring frequently, until caramelized and golden brown, 10 to 15 minutes. (Add a little more oil if necessary.) Combine cooked onions in 1 skillet. Add sliced garlic, and cook over medium heat until golden, about 3 minutes. Add anchovies and red-pepper flakes, and cook for 2 minutes.
• Meanwhile, cook spaghetti according to package directions in salted water. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to skillet, and toss well. Add reserved cooking liquid, parsley, and butter, and season with salt and pepper. Mix well, then top with breadcrumbs, and garnish with parsley.

LINGUINE WITH ANCHOVY AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well.
• In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet.
• Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well.

SPICY SPAGHETTI WITH CARAMELIZED ONIONS AND HERBS

Steps:

• Put a large pot of heavily salted water on and let it come to a boil.
• Meanwhile, cook the onions: Heat 1/4 cup oil in a 12-inch skillet over medium heat. Add onions and cook, stirring occasionally, until tender and pale golden at the edges, 20 to 25 minutes. Lower heat if the edges start to brown too quickly or raise heat if onions aren't turning golden quickly enough.
• When the water comes to a boil, cook spaghetti according to package directions until just al dente. Reserve 1 cup pasta water; drain pasta.
• Thinly slice 4 garlic cloves, and stir into golden onions, along with red-pepper flakes. Continue to cook until onions are a rich brown, about 10 minutes longer. If the garlic starts to burn, lower the heat.
• Finely grate remaining garlic cloves, and mash into anchovies using the flat side of your knife. Move some of the onion mixture to the side of the pan and add anchovy paste to bare spot in the skillet. Cook paste for 1 minute, then add herbs and olives, stir everything together, and cook another 1 minute.
• Stir in cooked pasta, butter, and salt to taste, tossing to coat pasta. Add pasta water if it looks dry. Serve with a generous squeeze of lemon, and sprinkle with Parmesan and more chile on top, if desired.

CARAMELIZED SHALLOT PASTA

Steps:

• Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
• Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
• Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
• To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
• In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

CARAMELIZED ONION PASTA

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

ANCHOVY TOAST WITH CARAMELIZED ONIONS AND PIMIENTO SPREAD

Steps:

• Pimiento Spread:
• Throw the peppers, toast, walnuts, and garlic clove into the food processor and process until smooth. Add in the red wine vinegar, salt, paprika and cayenne pepper and process until combined. With the motor running, slowly drizzle in the two tablespoons olive oil, until incorporated.
• Caramelized Onions:
• Heat the olive oil in a medium skillet on medium high heat. Add the onions and cook, stirring frequently to avoid browning, for 5 minutes. Once the onions are tender, turn the heat down to medium low and cook for 30 minutes, or until caramelized, stirring occasionally.
• Toast:
• Toast the bread or baguette slices. Drizzle with olive oil and sprinkle with garlic powder.
• Spread the pimiento spread evenly on each slice of toast. Top with caramelized onions. Finally, top with two anchovy slices per toast. Enjoy!
• SERVING SIZE: 1 toast per person.

LINGUINE CON ALICI (LINGUINI WITH ANCHOVIES)

Steps:

• Start by very gently browning the chopped garlic in fruity olive oil.
• When the garlic is just beginning to brown, add some red pepper flakes and, almost immediately thereafter, a can of anchovy fillets.
• Allow to cook gently over low heat, stirring from time to time, until the anchovies have almost entirely 'melted'. Add a pinch of salt (not too much, since the anchovies are already salty) and chopped parsley, stir and turn off the heat.
• Meanwhile, cook your linguine (spaghetti are also excellent with this sauce) al dente in well salted water, drain (but not too well) and add to the skillet.
• Mix well and allow the spaghetti to cook over gentle heat for just 30 seconds or so, long enough so that the pasta absorbs a bit of the sauce and any excess liquid evaporates. Taste for salt and serve immediately. Buon appetito!

SPAGHETTI WITH CARAMELIZED ONIONS AND ANCHOVIES

Steps:

• Put a large pot of lightly salted water on to boil. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until golden and slightly caramelized, 10 to 15 minutes. Stir in garlic and anchovies (or anchovy paste) and continue cooking, stirring often, for 2 to 3 minutes. Season with pepper. Meanwhile, cook pasta until just tender, 9 to 11 minutes, or according to package directions. Reserving 1/3 cup of the cooking water, drain the pasta and add to the onion mixture. Add the remaining 1 tablespoon oil and reserved cooking water, tossing well. Serve immediately, sprinkled with parsley and toasted breadcrumbs.

CARAMELIZED SHALLOT PASTA WITH SPICY BREADCRUMBS

Steps:

• Heat the oil over medium heat, then add the sliced shallots, garlic, salt and pepper.
• Cook, stirring often, until the shallots are golden brown, about 15 minutes.
• Add the salt, pepper, chili flakes and anchovies, and stir to mix well.
• Add the tomato paste, and continue to stir until the paste begins to darken, about 2 to 3 minutes.
• Cook pasta of choice in lightly salted water until "al dente".
• While the pasta is cooking, heat the oil for the crmb topping over medium heat, then add the breadcrumbs, salt, pepper, and chili pesto.
• Cook, stirring continually until the breadcrumbs begin to color, 3 to 4 minutes. Set aside.
• Drain, reserving a cup of pasta water and return the pasta to the pot.
• Add half the sauce mixture, reserving the rest for another day.
• Add the cup of water and stir over high heat until the pasta is coated in the sauce.
• Stir in the chopped parsley.
• Divide the pasta into individual bowls, and top with crumb topping.
• Offer the grated cheese at the table.

PASTA WITH CARAMELIZED ONIONS, CABBAGE AND SMOKED HAM

Steps:

• Add oil and onions to a skillet and saute until onions are dark brown, about 25 minutes.
• Add cabbage and ham and saute until cabbage wilts, about 8 mintues.
• Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite.
• Drain, return pasta to same pot.
• Add onion mixture and cheese to pasta.
• Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes.
• Season pasta to taste with salt and pepper and serve.

VEGAN CARAMELIZED ONION PASTA

Steps:

• Heat a 12-inch skillet or Dutch oven somewhere between medium-high and high heat. Add the olive oil, and once it's hot, add the thinly sliced onions and season with salt and pepper. Stir frequently and cook the onions until a light brown fond starts to form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until they're deeply golden brown, about 15 minutes.
• Reduce the heat to medium and stir in the sliced garlic cloves. Stir frequently, adding water as needed to deglaze. Cook for another 5-10 minutes until the onions are fully caramelized and the garlic is golden and soft.
• Add the red pepper flakes and oregano, and stir to coat the onions, about 30 seconds. Add the tomato paste and stir constantly, or until the paste has caramelized and become darker, 2-3 minutes.
• Add the tamari, nutritional yeast, and chopped sundried tomatoes and stir to combine. Turn the heat to low.
• Ladle a few spoons of the reserved pasta water into the caramelized onions. Then transfer the hot cooked pasta to the onions. Use a pair of tongs to swirl the pasta into the sauce, adding more pasta water as needed (I usually add ¾-1 cup) until you can coat all of the noodles in the tomato-y sauce. This whole process usually takes 3-4 minutes.
• If desired, garnish with pine nuts and chopped parsley. Leftovers stay good in an airtight container for 2-3 days.

LINGUINE WITH CARAMELIZED ONIONS AND ANCHOVIES

Steps:

• Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to the water as it boils. Place the linguine in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
• While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and, once the butter melts, add the onions.
• Cook, stirring occasionally, until the onions have softened and caramelized, 10 to 12 minutes.
• Add the garlic and anchovies to the pan, stirring until fragrant and the anchovies have melted, 2 to 3 minutes.
• Add the drained pasta and the reserved pasta cooking water to the pan and season with the remaining 1 1/2 teaspoons kosher salt, pepper, and parsley.
• Cook, tossing to combine, until the pasta is heated through and the water is nearly evaporated, 3 to 4 minutes.
• Remove from the heat, sprinkle with the toasted bread crumbs and toss to combine. Serve while hot.

SPAGHETTI WITH CARAMELIZED ONIONS, ANCHOVIES

Steps:

• In a 12 to 14-inch sauté pan place 3 tablespoons oil and onions and place over medium heat. Cook slowly until medium golden brown, about 20 to 25 minutes, and then set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. Clean and gut anchovies and remove fillets. In another 12 to 14-inch sauté pan, heat remaining oil until smoking. Add anchovies, chilies, and garlic and cook until fish has broken down, about 4 to 5 minutes. Add onions to anchovy mixture and simmer. Drop spaghetti into boiling water and cook according to package instructions until al dente. Drain and toss into pan with anchovy mixture. Add parsley and stir to coat. Pour into a warmed serving bowl, sprinkle with bread crumbs and serve.

ORECCHIETTE WITH CARAMELISED ONIONS AND ANCHOVIES

Steps:

• Put the onions in a large frying pan with 2 tbsp of olive oil, some seasoning and the butter.
• Cook gently over a low heat, stirring regularly, for 20-30 minutes or until golden and really soft.
• Cook the pasta in a large pan of boiling, salted water until al dente.
• 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.
• Stir the garlic, sugar, vinegar and thyme in with the onions, turn up the heat and fry for 1 minute.
• 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.
• Drain and add the cooked pasta to the frying pan, along with 1-2 tbsp more of its cooking water.
• Mix well and serve scattered with parmesan and more thyme, if you like.

LINGUINE WITH CARAMELIZED ONIONS AND ANCHOVIES

Steps:

• Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to the water as it boils. Place the linguine in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
• While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and, once the butter melts, add the onions. Cook, stirring occasionally, until the onions have softened and caramelized, 10 to 12 minutes. Add the garlic and anchovies to the pan, stirring until fragrant and the anchovies have melted, 2 to 3 minutes. Add the drained pasta and the reserved pasta cooking water to the pan and season with the remaining 1 1/2 teaspoons kosher salt, pepper, and parsley. Cook, tossing to combine, until the pasta is heated through and the water is nearly evaporated, 3 to 4 minutes. Remove from the heat, sprinkle with the toasted bread crumbs and toss to combine. Serve while hot.