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.
Servings: 4 People
Ingredients
- 4 Yellow or Sweet Onions Medium or Large
- 3 Tbsp Olive Oil
- 1 Tbsp Butter
- .5 lbs Pasta I particularly like tortologni
- 1 Cup Arugula
- 1 tsp Chili Flakes
- 1 tin Anchovies Or 8-10 salted ones Rinsed, patted dry, and chopped
- 4 Strips Bacon Cooked and Crumbled
Bread Crumbs
- .75 Cup Panko Breadcrumbs Or homemade sourdough breadcrumbs
- 3 Cloves Garlic
- Lemon Zest
- 2 Tbsp Parsley
- 2 Tbsp Chives
Instructions
Caramelizing Onions
- 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.
- Combine all ingredients.