Spicy spaghetti with caramelized onions, anchovies, and tuna
Instructions:
- PASTA:
- Fine sea salt;
- ¾ pound whole wheat spaghetti.
- CARAMELIZED ONIONS AND TUNA:
- 1 tablespoon extra-virgin olive oil;
- 1 (2-ounce) can oil-packed anchovy fillets, drained, 1 tablespoon of the oil reserved, fillets chopped (about 2½ tablespoons);
- 1 pound red onions (about 2 medium), thinly sliced into rings;
- ¼ teaspoon fine sea salt;
- 1 cup chopped green onions (about 7), dark green parts reserved and chopped finely;
- 2 cloves garlic, sliced;
- ¼ to ½ teaspoon red pepper flakes;
- 1 (6-ounce) can oil-packed tuna, drained;
- ½ cup oil-packed black olives, pitted and chopped;
- 3 tablespoons drained nonpareil capers, plus 2 tablespoons of their marinating liquid.
- Bring a large pot of water to a rolling boil. Add salt as you see fit and then the pasta, stirring a few times. Return to a boil with the lid on; uncover and cook at a gentle boil until the pasta is al
dente, according to the package directions.
- While the pasta is cooking, make the caramelized onions and tuna. Heat the olive and anchovy oils in a large skillet over medium-high heat until shimmering. Add the onion and salt. Cook, stirring frequently, until the onion starts to caramelize and turn brown at the edges, about 5 minutes. Reduce the heat to medium. Add the green onions, garlic, and ¼ teaspoon or more red pepper flakes, to your taste; cook 1 minute, stirring. Move the vegetables to the sides and add the anchovies to the center of the skillet. Cook, pressing on the fillets with a wooden spoon, until they disintegrate, about 1 minute. Add the tuna, the olives, and the capers with their liquid; gently stir to combine and cook until just heated through, about 2 minutes. Taste for salt, and adjust seasoning.
- To finish, drain the pasta and return it to the pot or to a large serving bowl, reserving ¾ cup of the cooking liquid. Add the onion-tuna mixture together with a scant ½ cup of the reserved cooking liquid. Toss to combine for about 1 minute, adding a tad more cooking liquid to loosen the pasta if needed. Serve right away, sprinkled with the finely chopped green onion tops.