Spaghetti with Carmelized Onions, Anchovies, and Toasted-Garlic Breadcrumbs

By ames107

Ingredients

• 1/2 loaf day old white bread, crusts removed, cut int 1 inch cubes
• 1/2 cup plus 1 tbsp olive oil
• 9 garlic cloves 3 crushed, 6 sliced
• 3 large onions, thinly sliced
• 3-5 oil packed anchovy fillets, chopped
• 1/4 tsp crushed red pepper
• 1 lb dried spaghetti
• 1 cup coarsely chopped flat leaf parsley
• 1 tbsp unsalted butter
• salt and freshly ground pepper

Preparation

Step 1

Pulse bread in a food processor to make coarse crumbs. Heat 2 tbsp oil in a skillet and add crushed garlic. Cook until golden. Add breadcrumbs and 1 tbsp oil. Stir until coated, season with salt, and cook until breadcrumbs are crisp and golden. Drain on baking sheet lined with paper towels. Discard garlic and cool breadcrumbs completely.
Heat 3 tbsp oil in each of 2 large skillets. Divide onions and cook until caramelized and golden brown. Put all the onions in one skillet and add sliced garlic. Cook until golden. Add anchovies and red-pepper flakes and cook for 2 min.
Cook spaghetti according to the package directions in salted water. Drain and reserve 1 cup of the water. Add spaghetti to the onion skillet and toss well. Add reserved cooking liquid, parsley and butter. Season with salt and pepper. Mix well, then top with breadcrumbs and garnish with more parsley.