Spaghetti with Anchovies, Radicchio, and Sweet Onions
Ingredients:
Kosher salt
1⁄2 cup extra-virgin olive oil
1 medium sweet onion, sliced
1 pound spaghetti
2 small heads radicchio, cored and sliced (about 4 cups)
1 tablespoon chopped anchovies (about 3)
1⁄4 cup chopped fresh Italian parsley
Finely grated zest of 1 lemon
2 tablespoons (1⁄4 stick) unsalted butter (high-quality French butter preferred)
1⁄4 cup freshly grated Pecorino Romano
Freshly ground black pepper
Directions:
1. Bring a large pot of salted water to a boil. Heat a large skillet over medium heat. Add about one third of the oil. When the oil is hot, add the onion. Once the onion begins to cook, drop the pasta in the boiling water and cook according to package directions until al dente. Sauté the onion until softened, about 5 minutes, then add another one third of the oil and all the radicchio. Sauté until the radicchio wilts, about 2 minutes, and then add the anchovies, stirring to dissolve them into the oil. Ladle in about a cup of the pasta cooking water and bring to a boil. Simmer to reduce the sauce while the spaghetti finishes cooking.
2. When the pasta is done, remove with tongs and transfer to the simmering sauce, reserving the pasta water. Drizzle with the remaining oil. Add the parsley, lemon zest, and butter and toss to coat the pasta with the sauce, adding a little more pasta water if the sauce is dry. Off the heat, toss in the cheese and season with salt and pepper to taste.
Excerpted from My Perfect Pantry by Geoffrey Zakarian. Reprinted with permission. All rights reserved.
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