Caramelised onion & anchovy spaghetti

Name: Caramelised onion & anchovy spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 50 g can anchovy fillets in olive oil, oil reserved; 3 tbsp Essential Olive Oil; 3 Essential Onions, thinly sliced; ½ tsp chilli flakes, plus more to serve, if liked; 1 bay leaf; 3 clove/s garlic, sliced; 2 Essential Tomatoes, de-seeded and finely chopped; 150 ml Essential British Free Range Whole Milk; 1 head Essential Broccoli; 360 g Essential Spaghetti; 25 g pack flat leaf parsley, chopped (use any softer stems too)

You can’t have too many good, simple midweek pasta recipes in your repertoire and this one costs under £2 a portion when using store-cupboard ingredients you already have at home.

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5 out of 5 stars(4) Rate this recipe

HealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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Ingredients

50g can anchovy fillets in olive oil, oil reserved
3 tbsp Essential Olive Oil
3 Essential Onions, thinly sliced
½ tsp chilli flakes, plus more to serve, if liked
1 bay leaf
3 clove/s garlic, sliced
2 Essential Tomatoes, de-seeded and finely chopped
150ml Essential British Free Range Whole Milk
1 head Essential Broccoli
360g Essential Spaghetti
25g pack flat leaf parsley, chopped (use any softer stems too)

Method

Put the anchovy oil and olive oil into a large frying pan. Add the onions, chilli flakes, bay leaf, garlic and tomatoes, then cook slowly for 20-25 minutes, until soft and turning golden. Stir in the anchovies, breaking them up with a wooden spoon, and cook for a couple of minutes. Add the milk and allow to bubble gently for about 5 minutes.
Meanwhile, break the broccoli into small florets, then peel and chop the stalk. Cook the spaghetti in a large pan according to pack instructions, adding the broccoli for the final 5 minutes. Drain, reserving a mugful of water.
Tip the pasta and broccoli into the sauce, adding some pasta water so the sauce coats each strand. Stir in most of the parsley. Plate up the pasta, then top with the reserved parsley and some extra chilli flakes, if liked.

Cook’s tip

Bay leaves are worthy of any shopping list, and will bring a subtle but ‘something more’ to your cooking. Add to robust ragùs, stews and stocks (tie with the leftover parsley stalks, plus thyme if you have some, for a basic bouquet garni), or simmer with the milk for fish pie. Freeze in a lidded container for up to 3 months.