Spaghetti Pissaladière

Preparation

1. Peel and cut the onions in half and finely chop (2 mm). Cut up the clove of garlic and chop the parsley.
2. 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.
3. Cover and simmer gently until the onions are tender (15–20 minutes). Set aside.
4. 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.
5. 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.
6. Drain the pasta and cook over high heat with the onions and some cooking water in a large skillet.
7. Serve the pasta sprinkled with anchovy crumbs, and chopped parsley.