This might not be romantic in the traditional sense, but it is a rather lusty, zesty dish that will heighten the senses. Red onions are a little sweeter than white onions, and make for a slightly richer dish. To serve 4:
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- A scant pound (400 g) thick spaghetti (or even bucatini)
- 2 salted anchovies, headed, boned, rinsed, and crumbled
- A scant pound of red onions (400 g), peeled and finely sliced
- 3/4 cup salted ricotta, grated
- A bunch of parsley, minced
- 1/4 cup (4 tablespoons) extravirgin olive oil
- Salt and pepper to taste
Preparation:
Set pasta water to boil, salt it when it does, and cook the pasta.
In the meantime, heat the oil in a broad fairly deep skillet and add the crumbled anchovies. Stir over a gentle flame for a couple of minutes, until the fall apart completely, and add the parsley. Stir the mixture about and add the onions, which will separate into rings. Season to taste with salt and pepper, cover, and simmer over a low flame for about 10 minutes, by which point they will have softened. Uncover the pot, stir in half of the cheese, and turn off the burner.
When the pasta is done drain it, turn it into the skillet, and cook over a brisk flame for about 2 minutes, and serve it at once with the remaining grated cheese.
A wine? White, and I might be tempted by the refreshing directness of a Colli Albani.
In the meantime, heat the oil in a broad fairly deep skillet and add the crumbled anchovies. Stir over a gentle flame for a couple of minutes, until the fall apart completely, and add the parsley. Stir the mixture about and add the onions, which will separate into rings. Season to taste with salt and pepper, cover, and simmer over a low flame for about 10 minutes, by which point they will have softened. Uncover the pot, stir in half of the cheese, and turn off the burner.
When the pasta is done drain it, turn it into the skillet, and cook over a brisk flame for about 2 minutes, and serve it at once with the remaining grated cheese.
A wine? White, and I might be tempted by the refreshing directness of a Colli Albani.
