This is a really great weeknight dinner option. It takes only 20 minutes or so to make and is really satisfying with a crusty piece of bread or by itself. I really like the look of perciatelli pasta so when I do not feel like making homemade pasta, I reach for it on my shelf. I had onions that were starting to sprout and a leek in need of cooking, this is how this recipe came about. You can make endless variations on the theme. Sauté some garlic with some sort of onion relative and add flavors as you wish. You can go with lemon, parsley, and capers or anchovies and white wine as I did here. Always reserve a bit of cooking water from the pasta to thicken your sauce.
Quick Leek and Onion Pasta with Anchovies
1 tbsp olive oil
4 tbsp unsalted butter, divided
3 cloves garlic, minced
1/2 tsp crushed red pepper
1 large leek, white parts thinly sliced, green leaves discarded
2 medium onions, thinly sliced
1 can anchovies, with oil
1 1/2 cup dry white wine
salt and pepper
12 ounces perciatelli pasta, cooked
1/2 cup reserved pasta water
1/4 cup freshly grated Parmesan, plus extra to serve
3/4 cup chopped parsley, plus extra to serve
- Heat olive oil and 2 tbsp butter in a high sided frying pan or Dutch oven.
- Add garlic and crushed red pepper. Cook for 2 minutes.
- Add onions and leek. Sauté for 3 minutes.
- Add anchovies. Sauté while breaking anchovies up into small pieces, 2 minutes.
- Season with salt and pepper. Deglaze pan with wine.
- Sauté for 10 minutes until most of the liquid has cooked off.
- Add cooked pasta and pasta water. Add remaining butter and cook for a few more minutes until the sauce thickens.
- Mix in parsley and Parmesan. Taste and adjust seasoning.
- Serve sprinkled with Parmesan and parsley.
Total cooking time: 20 minutes