This was a huge hit. I liked it a lot; the Kidlet seemed to mostly lose interest after the first two bowls, but the first two went pretty fast; and symbol loved it. It's also pretty easy to make; it takes a while, but a lot of that is just cooking down the onions, stirring it every five minutes or so and ignoring it otherwise. It's also a great emergency backup dish, since it has a short ingredient list and all of them are shelf-stable.

As with other recipes we've made from this cookbook, we bumped up the sauce proportions a bit; this recipe is for the increased version.

Tonnarelli al Sugo di Cipolle (Tonnarelli with Onions, Anchovies, and Capers)

Guiliano Hazan, The Classic Pasta Cookbook p.106

Ingredients

• ½ C olive oil
• 12 anchovy fillets, minced
• 5-6 C onions, finely chopped
• ⅓ C white wine
• 5 tbsp capers
• 3 tbsp chopped fresh parsley
• parmesan for serving

Directions

1. Put the olive oil and the anchovies in a large skillet over medium-low heat and cook until the flavour of the anchovies has infused the oil, ~5 minutes.
2. Add the onions, season with salt and pepper, and cook, stirring occasionally, until the onions soften and become very tender, ~30 minutes.
3. Bring the pasta water to a boil and begin cooking the pasta.
4. Raise the heat to medium-high and cook, stirring, until the onions become a rich, golden colour.
5. Pour in the wine and continue cooking until most of it has evaporated.
6. Add the capers and parsley and cook for another 2 minutes. Remove from heat.
7. When the pasta is cooked al dente, toss with the sauce and serve.