Pasta Pissaladiere

Name: Pasta Pissaladiere
Ingredients: 2 tablespoons olive oil, divided; 2 tablespoons butter, divided; 3 yellow onions, halved pole-to-pole and sliced very thinly; 4 anchovy fillets; 3 garlic cloves, sliced; 4 sprigs fresh thyme; 1 bay leaf; 1 lb multigrain spaghetti or 1 lb whole wheat spaghetti; 1/4 cup nicoise olive, finely chopped; fresh thyme leave; grated lemon zest

11 ingredients

4 steps

Ingredients

2 tablespoons olive oil, divided
2 tablespoons butter, divided
3 yellow onions, halved pole-to-pole and sliced very thinly
4 anchovy fillets
3 garlic cloves, sliced
4 sprigs fresh thyme
1 bay leaf
1 lb multigrain spaghetti or 1 lb whole wheat spaghetti
1/4 cup nicoise olive, finely chopped
fresh thyme leave
grated lemon zest

Directions

1

Bring a large pot of heavily salted water to a boil.
2

Place 1 tbsp olive oil and 1 tbsp butter in a large saute pan over medium heat. When the butter melts, add onion, anchovy, garlic, thyme and bay leaf. Season lightly with salt and cook until onions are caramelized, 15-20 minutes, stirring often. Remove stems of thyme sprigs and bay leaf.
3

Meanwhile, cook pasta in boiling water until al dente. Drain pasta, reserving 1/2 cup of pasta water, then return to pot.
4

Toss pasta with remaining butter and olive oil. Add onions and moisten with reserved pasta water until desired consistency is reached. Top with chopped olives, thyme and a pinch of lemon zest.