Ingredients
- 4tbsp olive oil
- 2 large white onions, peeled and thinly sliced
- 10 brown anchovy fillets
- A small glass of white wine
- 300g wholegrain spaghetti
- A generous knob of butter
- A twist of black pepper
1 Gently sweat the onions in the olive oil in a large heavy based pan. Cook them for about 20-30 minutes until they really soft and nearly falling apart.
2 Add the anchovies and then the white wine.
3 Continue to cook gently until the wine reduces, mashing the anchovies into the onions until you have a thick chunky sauce.
4 Cook the pasta as per packet instructions in lightly salted water, making sure you keep it authentically al dente.
5 Drain the pasta but retain 100ml of cooking water.
6 Add the pasta, reserved cooking water, butter and pepper to the sauce and mix well, coating the spaghetti thoroughly.
7 Serve straight away in warm bowls.
