• 2 tbsp olive oil
  • 3 red onions, thinly sliced
  • 200g pappardelle (or any long pasta)
  • 2 anchovy fillets in oil, drained
  • 2 tbsp tomato purée

For the gremolata


  • STEP 1

    Heat the oil in a large, heavy-based frying pan over a medium heat. Fry the red onions with a large pinch of salt. Cook for 30-35 mins over a medium-low heat, stirring often, until caramelised and golden.

  • STEP 2

    Meanwhile, make the gremolata. Mix the lemon zest, juice, parsley and garlic with a pinch of salt, then set aside. Cook the pappardelle following pack instructions, reserving 120ml pasta water.

  • STEP 3

    Add the anchovy fillets to the onions when they have caramelised and let them dissolve. Stir in the tomato purée along with 15 twists of black pepper (around ½ tsp) and cook for 4-5 mins until the mixture has darkened.

  • STEP 4

    Add the cooked pasta to the sauce along with the 120ml reserved pasta water. Stir well to combine, then transfer to a serving platter. Spoon over the gremolata to serve.


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