Sunday
Spaghetti with caramelized onions and anchovies (recipe in the comments)
Grilled red and green peppers
Hot tea
New wave vanilla wafers
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So, I have to admit that I share virtually everyone's prejudice against anchovies, but M does not. He likes the salty, fishy little guys. While we don't always agree on food, I do trust his palette. It helps that I have heard from multiple sources that anchovies have a bad rap - that when cooked they become these mellow little bursts of flavor. So, this is a recipe I found to test this out. Besides having anchovies, it's also a whole wheat pasta recipe, which many of you know we're trying to eat more of. The result was amazing. This is rich and satisfying and is neither fishy nor salty. It's a complex onion-y flavor that we will want to repeat often. Anchovies may become a new staple!
Prep Notes
Difficulty: Easy
Chopping: Onions, garlic, anchovies, parsley, peppers
Time: 35 minutes
Make ahead: This saved pretty well for lunch, but it was best fresh.
Reaction
J: "I think I'm a convert."
M: "Don't fear anchovies!!!!"
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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Spaghetti with Caramelized Onions and Anchovies – M & J (Inspired by Eating Well Healthy in a Hurry)
Serves 4
2 T extra-virgin olive oil, divided
4 cups thinly sliced onions (2-3 medium)
2 cloves garlic, minced
1 2-oz can anchovy fillets, rinsed and minced or 5 t anchovy paste
½ t red pepper flakes
Pepper to taste
12 oz whole wheat spaghetti
¼ cup coarsely chopped parsley
2 T Italian-style panko breadcrumbs
Parmesan
A tiny drizzle of Balsamic vinegar per plate
Put a large pot of water on to boil.
Heat 1 T oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until golden and slightly caramelized, 10-15 minutes. Stir in garlic, anchovies, and red pepper flakes, continue cooking and stirring, for 2-3 minutes. Season with pepper.
Meanwhile cook pasta, reserving ⅓ cup of the cooking water. Drain and add pasta to the onion mixture. Add the remaining 1 T oil and the water. Toss well. Serve sprinkled with parsley, breadcrumbs, and Parmesan and drizzled with Balsamic.
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