Thick spaghetti with roasted red onions and olives

Recipes / Fish

This low-fat spaghetti dish will help you with carbo loading before a big game or event.

Recipe «Thick spaghetti with roasted red onions and olives» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 large red onions, halved, cut into thin wedges, 3 tsp extra virgin olive oil, Salt & freshly ground black pepper, 300g dried thick spaghetti, 2 anchovy fillets, drained, chopped , 1 1/2 tbsp Massel vegetable liquid stock, 8 kalamata olives, pitted, halved, 2 tbsp capers, rinsed, drained , 1 small fresh red birdseye chilli, deseeded, finely chopped, 1/3 cup loosely packed chopped fresh continental parsley.

Ingredients:

  • 2 large red onions, halved, cut into thin wedges 
  • 3 tsp extra virgin olive oil 
  • Salt & freshly ground black pepper 
  • 300g dried thick spaghetti 
  • 2 anchovy fillets, drained, chopped 
  • 1 1/2 tbsp Massel vegetable liquid stock 
  • 8 kalamata olives, pitted, halved 
  • 2 tbsp capers, rinsed, drained 
  • 1 small fresh red birdseye chilli, deseeded, finely chopped 
  • 1/3 cup loosely packed chopped fresh continental parsley 

Instructions

  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.