Thursday, June 5, 2008

Recipe correction!

On May 4th, I posted the recipe for spaghetti with caramelized onions and anchovies with a very misleading error. Instead of saying to reserve 1/3 cup of pasta water, I left out the word cup, making it seem like you were supposed to reserve a third of the pasta water to add to the sauce! This would be terrible. I have fixed the original post of the recipe and am reprinting the recipe here with the correction.

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
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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