Caramelised red onion & anchovy pasta with gremolata

After a luxurious dinner for two? Perfect for Valentine’s Day, this pasta needs a little prep, but the cooking is simple, so you can enjoy time together

  • Prep:20 mins
    Cook:50 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 560
  • fat 13g
  • saturates 2g
  • carbs 90g
  • sugars 0g
  • fibre 10g
  • protein 16g
  • salt 0.8g


  • 2 tbsp olive oil
  • 3 red onions , thinly sliced
  • 200g pappardelle (or any long pasta)
  • 2 anchovy fillets in oil, drained
  • 2 tbsp tomato purée
  • 1 lemon , zested and juiced
  • 15g parsley , roughly chopped
  • 2 garlic cloves , finely chopped


  1. Heat the oil in a large, heavy-based frying pan over a medium heat. Fry the red onions with a large pinch of salt. Cook for 30-35 mins over a medium-low heat, stirring often, until caramelised and golden.

  2. Meanwhile, make the gremolata. Mix the lemon zest, juice, parsley and garlic with a pinch of salt, then set aside. Cook the pappardelle following pack instructions, reserving 120ml pasta water.

  3. Add the anchovy fillets to the onions when they have caramelised and let them dissolve. Stir in the tomato purée along with 15 twists of black pepper (around ½ tsp) and cook for 4-5 mins until the mixture has darkened.

  4. Add the cooked pasta to the sauce along with the 120ml reserved pasta water. Stir well to combine, then transfer to a serving platter. Spoon over the gremolata to serve.

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