adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thick spaghetti with roasted red onions and olives
Thick spaghetti with roasted red onions and olives
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Carb-load with a delicious low-fat spaghetti dish for peak performance.
Ingredients:
  • 2 large red onions, halved, cut into thin wedges
  • 13.80 gm extra virgin olive oil
  • Salt & freshly ground black pepper
  • 300g spaghetti
  • 2 anchovy fillets, drained, chopped
  • 30.60 gm vegetable liquid stock
  • 8 kalamata olives, pitted, halved
  • 40.00 ml capers, rinsed, drained
  • 1 small fresh red birdseye chilli, deseeded, finely chopped
  • 82.50 ml loosely packed chopped fresh continental parsley
Instructions:
  • Preheat your oven to 200°C and line a baking tray with non-stick baking paper.
  • In a bowl, coat onion wedges with 1 teaspoon of oil, season with salt and pepper, and gently toss to combine. Spread evenly on a lined tray and roast in a preheated oven for 40 minutes or until edges are golden and onions are tender.
  • Boil spaghetti in a large saucepan of salted water according to package instructions until al dente, roughly 15 minutes before onions are done.
  • In a small saucepan over low heat, heat the remaining teaspoon of oil. Cook the anchovies, stirring, until they start to dissolve. Add vegetable stock or water, olives, capers, and chili. Toss over heat for 1 minute.
  • After draining the spaghetti, transfer it back to the saucepan. Mix in the rest of the oil, roasted onions, olive mixture, and parsley, gently tossing to blend. Portion into serving bowls and enjoy right away.

Similar Recipes