After a luxurious dinner for two? Perfect for Valentine’s Day, this pasta needs a little prep, but the cooking is simple, so you can enjoy time together
Ingredients
- 2 tbsp olive oil
- 3 red onions, thinly sliced
- 200g pappardelle (or any long pasta)
- 2 anchovy fillets in oil, drained
- 2 tbsp tomato purée
For the gremolata
- 1 lemon, zested and juiced
- 15g parsley, roughly chopped
- 2 garlic cloves, finely chopped
Method
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Heat the oil in a large, heavy-based frying pan over a medium heat. Fry the red onions with a large pinch of salt. Cook for 30-35 mins over a medium-low heat, stirring often, until caramelised and golden.
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Meanwhile, make the gremolata. Mix the lemon zest, juice, parsley and garlic with a pinch of salt, then set aside. Cook the pappardelle following pack instructions, reserving 120ml pasta water.
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Add the anchovy fillets to the onions when they have caramelised and let them dissolve. Stir in the tomato purée along with 15 twists of black pepper (around ½ tsp) and cook for 4-5 mins until the mixture has darkened.
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Add the cooked pasta to the sauce along with the 120ml reserved pasta water. Stir well to combine, then transfer to a serving platter. Spoon over the gremolata to serve.