Pasta Pissaladiere

"The flavors of the classic Nicoise onion tart, translated into a pasta dish. Sacrilegious, perhaps, but delicious. Adapted from a French in a Flash recipe by Kerry Saretsky at Serious Eats. http://bit.ly/9aKGL1"
 
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Ready In:
45mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Bring a large pot of heavily salted water to a boil.
  • 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.
  • Meanwhile, cook pasta in boiling water until al dente. Drain pasta, reserving 1/2 cup of pasta water, then return to pot.
  • 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.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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