Name: Caramelised Red Onion & Anchovy Pasta with Gremolata Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 3 red onions, thinly sliced; 200g pappardelle (or any long pasta); 2 anchovy fillets in oil, drained; 2 tbsp tomato purée; 1 lemon, zested and juiced; 15g parsley, roughly chopped; 2 garlic cloves, finely chopped; Pinch of salt

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Introduction

This caramelised red onion and anchovy pasta with gremolata is a flavorful dish that balances sweet, savory, and fresh notes beautifully. The slow-cooked onions and anchovies create a rich sauce, while the vibrant gremolata adds a bright finish. It’s a simple yet impressive meal perfect for any weeknight or special occasion.

A white oval plate holds wide, flat pasta noodles that are curled and folded in layers, each noodle coated in a rich, deep red sauce with visible glistening oil. The noodles have a slightly wrinkled texture and are sprinkled with small green herb bits. The pasta is arranged loosely yet densely on the plate, and a wooden fork and knife rest diagonally on the right side of the plate, partially under the noodles. The plate sits on a beige fabric with a subtle knit pattern, and a tan cloth napkin is placed to the right side nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
3 red onions, thinly sliced
200g pappardelle (or any long pasta)
2 anchovy fillets in oil, drained
2 tbsp tomato purée
1 lemon, zested and juiced
15g parsley, roughly chopped
2 garlic cloves, finely chopped

Instructions

Step 1: Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the thinly sliced red onions with a large pinch of salt. Cook gently for 30-35 minutes over medium-low heat, stirring often, until the onions are caramelised and golden.
Step 2: While the onions cook, prepare the gremolata by mixing the lemon zest, lemon juice, chopped parsley, garlic, and a pinch of salt in a small bowl. Set aside.
Step 3: Cook the pappardelle according to the package instructions. Reserve 120ml of the pasta cooking water before draining.
Step 4: When the onions are caramelised, add the anchovy fillets to the pan and cook until they dissolve into the sauce.
Step 5: Stir in the tomato purée and add about 15 twists of black pepper (approximately ½ tsp). Cook for 4-5 minutes until the sauce darkens slightly.
Step 6: Add the cooked pasta and reserved pasta water to the sauce. Stir well to combine everything evenly.
Step 7: Transfer the pasta to a serving platter and spoon the gremolata over the top before serving.

Tips & Variations

For a milder onion flavor, rinse the sliced onions briefly in cold water before cooking.
If you prefer less saltiness, reduce the quantity of anchovies or rinse them slightly before adding.
Try substituting the pappardelle with tagliatelle or fettuccine for a similar texture.
Add a sprinkle of grated Parmesan cheese when serving for extra richness.
Use fresh herbs like basil or cilantro in the gremolata for a different aromatic twist.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce. The gremolata is best added fresh before serving, so keep it separate during storage.

How to Serve

A large white oval plate filled with wide, flat pasta ribbons coated evenly in a rich reddish-brown sauce. The pasta is folded and curled loosely in layers, showing a smooth, slightly glossy texture. Small green herb leaves are sprinkled on top, adding a fresh contrast. Two dark wooden utensils rest on the pasta, one partially underneath and the other on top, gently pushing the pasta to one side. The plate sits on a textured, beige fabric surface with a light brown napkin folded nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any long pasta like tagliatelle, fettuccine, or spaghetti will work well with this sauce. Just adjust cooking times according to the package.

How can I make this dish vegetarian?

To make a vegetarian version, omit the anchovy fillets. You can add a pinch of smoked paprika or a splash of soy sauce to enhance umami flavors in the sauce.