Prep 20 mins
Cook 25 mins
The flavors of the classic Nicoise onion tart, translated into a pasta dish. Sacrilegious, perhaps, but delicious. Adapted from a French in a Flash recipe by Kerry Saretsky at Serious Eats. http://bit.ly/9aKGL1
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 3 yellow onions, halved pole-to-pole and sliced very thinly
- 4 anchovy fillets
- 3 garlic cloves, sliced
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 lb multigrain spaghetti or 1 lb whole wheat spaghetti
- 1⁄4 cup nicoise olive, finely chopped
- fresh thyme leave
- grated lemon zest
- Bring a large pot of heavily salted water to a boil.
- Place 1 tbsp olive oil and 1 tbsp butter in a large saute pan over medium heat. When the butter melts, add onion, anchovy, garlic, thyme and bay leaf. Season lightly with salt and cook until onions are caramelized, 15-20 minutes, stirring often. Remove stems of thyme sprigs and bay leaf.
- Meanwhile, cook pasta in boiling water until al dente. Drain pasta, reserving 1/2 cup of pasta water, then return to pot.
- Toss pasta with remaining butter and olive oil. Add onions and moisten with reserved pasta water until desired consistency is reached. Top with chopped olives, thyme and a pinch of lemon zest.