LINGUINE WITH ANCHOVIES AND ONION SAUCE (4 servings)
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb linguine
- 1 large onion
- 1 small tin of high-quality anchovies in oil (2 oz)
- 2 roma tomatoes (peeled, seeded, and diced)
- 4 cups spinach (blanched briefly in boiling water and set aside)
- 4 Tbsp of olive oil
- 1 cup of freshly grated Parmigiano Reggiano (more for serving)
- Salt and pepper to taste
Instructions
- 1
Bring a large pot of slated water to a boil and then cook the linguine according to the package instruction (to al dente). Take care not to overcook the noodle. Reserve 1 cup of the cooking water and drain off the rest
- 2
While the pasta is cooking, peel the large onion and cut into quarters. Place the chopped onions and anchovies in the food processor and blitz into a thick puree consistency
- 3
Preheat a large skillet with 4 Tbsp of oil. Add in the onion mixture and cook until it starts bubbly. Add in tomatoes and spinach and cook for about 1 minute. Toss to coat everything. Add in a bit of the reserve cooking water to loosen up if the linguine get sticky. Stir in the cheese and toss to make sure the noodles are well coated. Off the heat. Have a taste and season with more salt and pepper to your taste. Grate more cheese on top if you like. Serve immediately