2 Oct 2015

Spaghetti Pissaladiere


The ingredients of the French Onion Pizza, Pissaladiere turned into a rustic and hearty pasta dish. 

Caramelized onions, anchovies and olives are a great match of sweet and savory. Salty, perhaps, but delicious!
 
for one person

75 - 100 g spaghetti

approx. 150 g onion (peeled weight)
1 plump garlic clove
1 bay leaf
a couple of small sprigs of thyme
2 to 4 anchovy fillets (oil) chopped
a pinch of sugar

olives to taste
black pepper

Bring a large pot of water to a boil. Add less salt than normally. After the salt has dissolved and the water is boiling,
add pasta to the water. 
Meanwhile, cut the onions into thin strips.
Heat a good glug of olive oil in a saucepan over a medium heat, then add the onions and sauté for about five minutes, stirring.

Reduce the heat and add a pinch of sugar, chopped garlic, anchovies, bay leaf and thyme.
Continue cooking for another five minutes, stirring.
Add a small drop of pasta water and olives to the pan and simmer until the liquid has evaporated and onions are tender and sweet. 

When pasta is cooked al dente, reserve some of the water and drain the pasta. Add to the pan and mix the all ingredients well.
Add water if the sauce in too thick.

Finish the dish with freshly ground black pepper and some olive oil. Enjoy!