Caramelised onion penne

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Ingredients

  • 250g whole-wheat penne pasta
  • Salt
  • 30ml extra-virgin olive oil
  • 1 tsp anchovy paste or 4 flat fillets
  • 2 large onions, thinly sliced
  • 1 bay leaf
  • Freshly ground black pepper
  • 125ml double cream
  • 60g grated Parmigiano-Reggiano, a couple of handfuls
  • Handful of finely chopped fresh flat-leaf parsley

Use imperial measurements

Method

How to make Caramelised onion penne

1) Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain.

2) Heat the extra-virgin olive oil in a large skillet over medium heat. Stir in the anchovy paste and let it melt into the oil. Add the onions and bay leaf and season with salt and pepper, to taste. Cook the onions until very soft and light caramel in colour, about 20 minutes.

3) Stir in the cream and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve.

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