Spaghetti with Onions, Anchovies and Capers from The Classic Pasta Cookbook by Giuliano Hazan
This dish shows how the lowly onion can be transformed into a succulent sauce by slow, lengthy cooking and the addition of capers and a few, almost undetectable, anchovies.
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Ingredients
- 4 cups yellow onions, finely chopped
- Salt
- ½ cup extra virgin olive oil
- 6 to 8 anchovy fillets, chopped
- 1 pound spaghetti
- 3 tablespoons capers
- 2 tablespoons flat leaf Italian parsley, finely chopped
- Freshly ground black pepper
- ¼ cup dry white wine
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