Author Notes
This is my go-to pasta, makes me feel happy and healthy and so good immediately or day after. I love anchovies always but pairing them with whole wheat pasta (normally my nemesis) gives the whole meal a meaty-heartiness, they really complement each other. —Laura Coxson
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Ingredients
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1 pound
whole wheat spaghetti
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6
Italian anchovies (the little nice ones in fancy jars are fine)
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1 bunch
Italian leaf parsley (or other parsley fine)
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1
red onion
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2 pieces
cloves garlic sliced
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1 pinch
hot red pepper flakes
Directions
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Put salted water on to boil in large pot.
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Once water has boiled and you've just added box of pasta, heat a skillet with olive oil and sprinkle red pepper flakes (optional but I think essential), add sliced red onions and cook until slightly carmelized.
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Once onions have cooked (about 5 minutes) add garlic and some parsley chopped and all anchovies. The anchovies will break apart which is fine, let everything continue to cook together until pasta is ready, on low-ish heat.
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drain pasta retaining a bit of the water. Place pasta in saucepan with sauce and mix well, add salt and pepper to taste and a spoonful of pasta water if needed.
Add big bunch of chopped parsley at very end. Heaven awaits!
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