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Categories:Viewed: 101 - Published at: 3 years ago
Ingredients
- 3 tablespoons olive oil, extra-virgin
- 3 each red onion peeled, sliced
- 1 cup water
- 1 pound pasta, orecchlette (ear-shaped)
- 1 can anchovy fillets in oil
- 2 teaspoons garlic chopped
- 1/4 cup oregano chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 x parmesan, parmigiano-reggiano cheese, grated
Method
- Bring about 3 quarts of water to a boil in a pot.
- Meanwhile, heat the oil in a large saucepan.
- When it is hot, add the onions and 1 cup water; mix well and bring the mixture to a boil.
- Then reduce the heat to low, cover and cook for 10 minutes, until the water evaporates.
- Remove the lid and cook the onions for 5 minutes over high heat, stirring occasionally, until lightly browned.
- Add the pasta to the boiling water and return the water to a boil, stirring the pasta occasionally at first so it doesn't stick together or to the pot.
- Cook the pasta for 12 minutes, or until firm to the bite (al dente).
- Remove 3/4 cup of the pasta cooking liquid from the pot and reserve it.
- Add the anchovies, garlic and oregano to the onions in the saucepan, mix well and stir in the salt, pepper and the reserved pasta cooking liquid.
- Drain the pasta well and add it to the onion mixture.
- Toss to mix, then divide among 6 plates.
- Serve topped with the parmesan.
