Recipe: Onion Pasta | Andrew Zimmern

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

Slice 4-5 onions using a mandolin to get about 6 cups of onions.

Heat 4 cups of olive oil in a wok over medium-high heat.

Add the sliced onions to the hot oil and raise the heat to cook them.

Cook the onions for about 12-17 minutes, stirring occasionally, until they wilt and begin to caramelize.

Drain the cooked onions onto a plate lined with paper towels to remove excess oil.

Strain the oil into a glass vessel and save it for future use.

Add a knob of butter to the remaining oil in the wok (with the heat off) to melt it.

Add 2 cloves of sliced garlic and a few pinches of red chili flakes to the melted butter and let them warm up to release their flavors.

Add anchovies to the garlic and butter mixture, mashing them with a fork to incorporate.

Cook the pasta according to package instructions, which takes about 60 seconds once the water is boiling.

Combine the cooked pasta with the onion mixture and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens