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    You are in: Home / Recipes / Pasta Pissaladiere Recipe
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    Pasta Pissaladiere

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    DrGaellon's Note:

    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.

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    Units: US | Metric


    1. 1
      Bring a large pot of heavily salted water to a boil.
    2. 2
      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.
    3. 3
      Meanwhile, cook pasta in boiling water until al dente. Drain pasta, reserving 1/2 cup of pasta water, then return to pot.
    4. 4
      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.

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    Nutritional Facts for Pasta Pissaladiere

    Serving Size: 1 (144 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 579.9
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 5.0 g
    Cholesterol 18.6 mg
    Sodium 196.3 mg
    Total Carbohydrate 94.2 g
    Dietary Fiber 4.8 g
    Sugars 5.5 g
    Protein 16.9 g

    The following items or measurements are not included:

    fresh thyme

    nicoise olives

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