CARAMELISED RED ONION & ANCHOVY PASTA WITH GREMOLATA
MONDAY
GFO LCO
PREP 20 MINS COOK 50 MINS SERVES 2 (AS A MAIN)
2 tbsp olive oil
3 red onions, thinly sliced
140g dried pappardelle (or any long pasta) or gluten-free pasta
2 drained anchovy fillets in oil
2 tbsp tomato paste
Freshly ground black pepper
GREMOLATA
Zest and juice 1 lemon
½ bunch flat-leaf parsley, roughly chopped
2 cloves garlic, finely chopped
1 Heat the oil in a large, heavy-based frying pan over medium-low heat. Add the onions and cook, stirring often, for 30-35 minutes or until caramelised and golden.
2 Meanwhile, to make the gremolata, combine the lemon zest and juice, parsley and garlic in a small bowl. Set aside. Cook the pappardelle in a large saucepan of boiling water, following pack instructions, reserving ½ cup of the pasta cooking water.
Add the anchovy fillets to the onions when they have caramelised and let them dissolve. Stir in the tomato paste and a good grinding of pepper. Cook, stirring
