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Spaghetti with Caramelized Onions, Anchovies, and Toasted-Garlic Breadcrumbs

Cobbled together from staples, this dish pays homage to tasty and thrifty Sicilian cuisine. Caramelized onions and anchovies marry sweet and salty, and garlic-laced breadcrumbs contribute a pleasingly crisp, crumbly texture.

  • Servings: 4
Spaghetti with Caramelized Onions, Anchovies, and Toasted-Garlic Breadcrumbs

Source: Martha Stewart Living, September 2008

Ingredients

  • 1/2 loaf day-old white bread, crusts removed, cut into 1-inch cubes
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
  • 9 garlic cloves, 3 lightly crushed, 6 thinly sliced
  • Coarse salt
  • 3 large onions, thinly sliced
  • 3 to 5 oil-packed anchovy fillets, chopped
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 pound dried spaghetti
  • 1 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
  • 1/2 ounce (1 tablespoon) unsalted butter
  • Freshly ground pepper
  • Parmigiano-Reggiano cheese, for garnish

Directions

  1. Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large skillet over medium-high. Add crushed garlic, and cook until golden, 2 to 3 minutes. Add breadcrumbs and 1 tablespoon oil, and stir until well coated. Season with salt, and cook until breadcrumbs are crisp and golden brown. Place on a rimmed baking sheet lined with paper towels to drain. Discard garlic, and let breadcrumbs cool completely.

  2. Heat 3 tablespoons oil in each of 2 large skillets over medium heat. Divide onions between skillets, and cook, stirring frequently, until caramelized and golden brown, 10 to 15 minutes. (Add a little more oil if necessary.) Combine cooked onions in 1 skillet. Add sliced garlic, and cook over medium heat until golden, about 3 minutes. Add anchovies and red-pepper flakes, and cook for 2 minutes.

  3. Meanwhile, cook spaghetti according to package directions in salted water. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to skillet, and toss well. Add reserved cooking liquid, parsley, and butter, and season with salt and pepper. Mix well, then top with breadcrumbs, and garnish with parsley.

Reviews (5)

  • latha880 22 Oct, 2010

    This dish was awesome i cooked it today.

  • QueenFrostine 24 Jan, 2009

    The ingredient list is this recipe combined with the Rocchetti with Summer Squashes and Sweet Corn recipe.

  • sarahthequeen05 10 Oct, 2008

    Yeah, I think it is an error because these ingredients aren't listed in the actual magazine article, it's just the ingredients listed in the step-by-step instructions.

  • SaraKay 23 Sep, 2008

    This ingredient list calls for corn, squash, zuch, green onions...but then doesn't tell you what to do with them? I think there must be an error in the ingredient list...looks like another recipe got mixed up with this one. I'm going to ignore the last half of the ingredient list because the first half looks GREAT!

  • SaraKay 23 Sep, 2008

    This ingredient list calls for corn, squash, zuch, green onions...but then doesn't tell you what to do with them? I think there must be an error in the ingredient list...looks like another recipe got mixed up with this one. I'm going to ignore the last half of the ingredient list because the first half looks GREAT!

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