Caramelised Onion and Anchovy Pasta

Cook Time 45 minutes

Servings 2

Ingredients

100ml extra virgin olive oil

2 onions, finely sliced

4 anchovies, chopped

Pinch chilli flakes (optional)

2 tbsp tomato paste

300g short pasta of your choice

Pecorino, to serve

2 sliced of day-old sourdough, crust removed and blended into crumb

Salt

Method

Heat half of the oil in a large pan, add the onions and coat in the oil with a pinch of salt. Stir regularly and allow to soften and caramelise on a low heat for about 20 minutes.

Heat the remaining oil in another pan over a medium heat and add the fresh breadcrumbs to toast, tossing regularly until golden.

Bring a large pot of salted water to the boil and add the pasta. Cook until al dente

While the pasta is cooking, add the anchovies, chilli and tomato paste and fry off for a further 3 - 4 minutes. Add 3 - 4 handfuls of water to form a sauce.

Use a slotted spoon to add pasta to the sauce. Add a handful of pecorino and keep tossing. If a little dry add another ladleful of water and toss again to coat. Serve pasta with a sprinkle of breadcrumbs and extra pecorino.