Sugo di Cipolle (Onion Sauce)

I was planning on doing a broccoli and carrot curry for dinner last night. The Kidlet was feeling a little under the weather yesterday though, so we decided to go with pasta instead. This onion sauce is simple, with very few ingredients and pretty quick and easy to throw together. It's also delicious!

Penne al Sugo di Cipolle

Slightly adapted from the Classic Pasta Cookbook by Giuillano Hazan

Ingredients

• 1/2 c. olive oil
• 8 anchovy fillets
• 4 onions, chopped
• pepper, to taste
• 1/4 c. dry white wine
• 3 Tbsp. capers
• 2 Tbsp. fresh parsley, chopped
• Parmesan, to serve

Directions

1. Combine oil and anchovies over medium-low heat and break up as much as possible.
2. Add onions and season with pepper. Cook for 20-30 minutes.
3. Increase heat to medium-high and cook until onions darken.
4. Add wine and cook until liquid has mostly evaporated.
5. Add capers and parsley and cook for 2 more minutes.
6. Toss with cooked pasta of choice and top with Parmesan to serve.