Pasta Pissaladiere

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 2 tablespoons butter, divided
• 3 yellow onions, halved pole-to-pole and sliced very thinly
• 4 anchovy fillets
• 3 garlic cloves, sliced
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 lb multigrain spaghetti or 1 lb whole wheat spaghetti
• 1/4 cup nicoise olive, finely chopped
• fresh thyme leave
• grated lemon zest

Recipe

• 1 bring a large pot of heavily salted water to a boil.
• 2 place 1 tbsp olive oil and 1 tbsp butter in a large saute pan over medium heat. when the butter melts, add onion, anchovy, garlic, thyme and bay leaf. season lightly with salt and cook until onions are caramelized, 15-20 minutes, stirring often. remove stems of thyme sprigs and bay leaf.
• 3 meanwhile, cook pasta in boiling water until al dente. drain pasta, reserving 1/2 cup of pasta water, then return to pot.
• 4 toss pasta with remaining butter and olive oil. add onions and moisten with reserved pasta water until desired consistency is reached. top with chopped olives, thyme and a pinch of lemon zest.