This low-fat spaghetti dish will help you with carbo loading before a big game or event.
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
- Place the onion wedges in a bowl. Drizzle with 1 teaspoon of the oil and season with salt and pepper. Toss gently to combine. Spread over the lined tray in a single layer and roast in preheated oven for 40 minutes or until browned on the edges and tender.
- Cook the spaghetti in a large saucepan of boiling salted water, following the packet directions, or until al dente, about 15 minutes before the onions finish cooking.
- Heat 1 teaspoon of the remaining oil in a small saucepan over low heat and cook the anchovies, stirring, until they begin to dissolve. Add the vegetable stock or water, olives, capers and chilli, and toss over heat for 1 minute.
- Drain the spaghetti and return to the saucepan. Add the remaining oil, roasted onions, olive mixture and parsley, and toss gently to combine. Divide between serving bowls and serve immediately.
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