Spaghetti Pissaladière
-
15 minutes
![Soubry-x-Restos-du-Coeur-_-Recette-Cooknroll](https://www.soubry.be/storage/files/60ba0f08-ee24-4d4f-83fa-434c15e4d102/inline_large__soubry-x-restos-du-coeur-recette-cooknroll.webp)
Recipe in collaboration with
Cook‘n’rollIngredients
For 4 persons
-
375 g
-
10
anchovy fillets in oil and salt
-
4
white onions (about 600 g)
-
1
clove of garlic
-
6
sprigs of parsley
-
5 tbsp
olive oil
-
1 tbsp
breadcrumbs
-
2 tbsp
thyme
-
1
bay leaf
-
salt, pepper, coarse salt
![Spaghetti](https://www.soubry.be/storage/files/cb74080d-5748-4d5e-ad81-c9da0ee3fa85/product_card_spaghetti.webp)
Spaghetti
Soubry spaghetti is long and fine. Traditionally, Soubry spaghetti is paired with a Bolognese sauce, but feel free to try a matching tomato sauce with bacon cubes... Bon appétit!
Preparation
- Peel and cut the onions in half and finely chop (2 mm). Cut up the clove of garlic and chop the parsley.
- Heat 3–4 tablespoons of olive oil in a heavy skillet. Add 8 anchovy fillets and "dissolve" them in the oil using a wooden spoon. Add the onions and garlic. Be careful they do not turn colour. Add a generous tablespoon of thyme, a bay leaf, salt (very little) and pepper.
- Cover and simmer gently until the onions are tender (15–20 minutes). Set aside.
- In a small skillet, fry 2 anchovy fillets in a tablespoon of olive oil. Crush them well and add 2 tablespoons of breadcrumbs and 4 sprigs of chopped parsley. Mix well and toast lightly. Spread on a plate or aluminium foil and bake at 180°C for about 10 minutes. Set aside.
- Cook the pasta in a pan of boiling salted water (1 litre of water and 8 g of salt per 100 g of dry pasta). Take a cup of cooking water from the pasta.
- Drain the pasta and cook over high heat with the onions and some cooking water in a large skillet.
- Serve the pasta sprinkled with anchovy crumbs, and chopped parsley.