Caramelized Onion, Bacon, Anchovy Pasta with Arugula, Garlicky Breadcrumbs & Assorted Herbs
A savory and interesting pasta dish with enough sweetness from perfectly caramelized onions and spicy bitter greens to convince even the anchovy adverse that incorporating anchovies into your cooking is a good idea.
Prep Time1 hourhr30 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr50 minutesmins
Course: Dinner
Cuisine: Italian
Keyword: Cozy, Pasta
Servings: 4People
Author: Angie
Ingredients
4Yellow or Sweet OnionsMedium or Large
3TbspOlive Oil
1TbspButter
.5lbsPastaI particularly like tortologni
1CupArugula
1tspChili Flakes
1tinAnchoviesOr 8-10 salted ones Rinsed, patted dry, and chopped
Slice onions into equally sliced half moons. Heat 2 Tbsp olive oil with butter.
Once oil shimmers, add onions, salt, and a pinch of brown sugar.
Caramelize over low-medium heat. Beware this will take 45 minutes at minimum. We don’t lie here.
While onions are going, crisp bacon. Let cool, drain fat and crumble.
Anchovy Pasta
Once onions are a deep golden brown and sufficiently jammy, add an additional tbs of olive oil in the center of the pan. Turn up the heat to medium. Add mashed anchovies and chili flakes.
Once anchovies have melted into the oil, combine with surrounding onions. Taste for salt and sweetness.
Heat a large pot of water and salt liberally like the sea. Cook pasta until quite al dente.
Coarsely chop arugula.
Toast panko or other breadcrumbs with microplaned garlic, pepper, lemon zest.