Caramelized Red Onion and Anchovy Pasta with Gremolata

Name: Caramelized Red Onion and Anchovy Pasta with Gremolata
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2
Ingredients: 200 g pappardelle; 2 anchovy fillets in oil, drained; 3 red onions, thinly sliced; 2 cloves garlic, finely chopped; 1 lemon, zested and juiced; 15 g parsley, roughly chopped; 2 tbsp tomato puree; 2 tbsp olive oil

Sweet, slow-cooked red onions and savory anchovies create a rich, deeply flavored sauce that clings beautifully to ribbons of pappardelle. A fresh lemon-parsley gremolata added at the end cuts through the richness and makes this pasta feel bright, balanced, and restaurant-worthy.

Servings2 Portions

Prep Time20 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

pappardelle
200 g
anchovy fillets in oil, drained
2
red onions, thinly sliced
3
garlic, finely chopped
2 cloves
lemon, zested and juiced
1
parsley, roughly chopped
15 g
tomato puree
2 tbsp
olive oil
2 tbsp

Step-by-Step Instructions

Heat the olive oil in a large, heavy skillet over medium heat. Add the sliced red onions and a generous pinch of salt, then cook over medium-low heat for 30 to 35 minutes, stirring often, until the onions are soft, deeply golden, and caramelized.

While the onions cook, make the gremolata. In a small bowl, mix the lemon zest, lemon juice, chopped parsley, garlic, and a small pinch of salt. Set aside.

Bring a large pot of salted water to a boil and cook the pappardelle according to the package directions until al dente. Before draining, reserve 120 ml of the pasta water.

Stir the anchovy fillets into the caramelized onions and cook for 1 to 2 minutes, breaking them up until they dissolve into the mixture. Add the tomato puree and black pepper, then cook for 4 to 5 minutes, stirring, until the sauce darkens and becomes concentrated.

Add the drained pasta and reserved pasta water to the skillet. Toss well until the pasta is evenly coated and the sauce lightly glosses the noodles. Transfer to bowls or a serving platter and spoon the gremolata over the top just before serving.