Recipes made in Italy by Italians in Italian. Translated for You with Love
14 oz red onion
14 oz semolina pasta ( of durum )
2 salt-cured anchovies
parsley
salt
pepper
extra virgin olive oil
Not all onions are equal, each has its own preparation. The red onion is suited to extraordinary preparations, such as gratin, quiches, and tarts. Here, we find it in a delicious recipe of spaghetti.
Prepare the ingredients
Desalt the anchovies under the water, remove the bones, and cut them; chop the parsley; peel and slice the onions. Pour in a large braiser pan 3 tablespoons of oil, add the anchovies, and let them melt on low heat for a couple of minutes, then add a sprinkling of parsley.
Prepare the sauce
Add the onions, season with salt and pepper, cover, and stew on low heat, and add 2 ladles of cooking water of the pasta. Cook the onions for 10 minutes, until they soften, then uncover, add half of the grated ricotta cheese, mix, and remove from the heat.
Cook the pasta and get the dish ready
In the meanwhile, cook the pasta "al dente" (in Italian this means that the pasta must not be completely cooked and soft, but must retain a bit of its hardness inside). Drain the pasta, pour it into the sauce, let flavor a couple of minutes, add the remaining ricotta, and mix.
