You may also like
Categories:
extra-virgin olive oil Spanish onions anchovies crushed chili flakes garlic Italian Italian parsley bread crumbs
Viewed: 21 - Published at: 2 years agoIngredients
- 3 tablespoons extra virgin olive oil plus 4 tablespoons
- 2 large Spanish onions, cut into eighths
- 1 pound anchovies or sardines
- 1 tablespoon crushed chili flakes
- 4 cloves garlic, thinly sliced
- 1 pound spaghetti, preferably Italian
- 2 bunches Italian parsley, roughly chopped to yield 1/2 cup
- 1 cup freshly toasted bread crumbs
Method
- In a 12 to 14-inch saute 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 saute 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.
