Cassarecce with Anchovies and Onions


Anchovies are delicious !!!

In Italy anchovies are used to give food a savoury but salty taste. Italians use anchovies in bread, with lamb, in a wonderful sauce (Bagna Cauda) that they dip fresh vegetables in, on pizza’s but most of all they love anchovies in pasta.

One of my favourite pasta dishes is one of the tastiest, simplest, pasta dishes you can ever make. The combination of sweet onions and salty anchovies is amazing. The anchovies simply dissolve into a few spoons of pasta water when you cook them to make a sauce to dress the pasta.


1 onion, fine sliced
10 anchovy fillets
150g dried cassarecce
olive oil

(1). Put a pan of water on to boil, when boiling add a couple of good pinches of salt.

(2). Place a pan over a medium heat, add a glug of olive oil and saute the onion and till brown and softened.

(3). Put the cassarecce on to cook.

(4). Add the anchovies to the onions and a couple of spoons of the water the pasta is cooking in, stir the anchovies and they will begin to dissolve and leave a brown sauce in the bottom of the pan, if it is a little dry add a couple more spoons of pasta water.

(5). Once your pasta is cooked, drain it and add to the pan. Stir or toss for a minute or two to coat the pasta. Serve right away.


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