Linguine with roasted onion and anchovy (or black olives)

I took the dog for a walk this morning and I found myself thinking about pissaladiere..... as you do.


And no I am not talking about how one feels after two glasses of wine on an empty tummy but rather that lovely thin bread smothered in caramelised onions and anchovies that is sold at room temperature in French bakeries.


And I came up with this;  'Pissaladiere Pasta'.      


You will need


1 small roasted onion (see below) squeezed from its skin and finely chopped
2-3 anchovy fillets in oil finely chopped (or a few chopped black olives if you prefer)
1/4 red chilli very finely diced
A glug of good olive oil
A handful of dried linguine (as much you think you can, or should eat)
Freshly grated parmesan


Method


Heat up the onion, anchovy (or olives) and chilli with a glug of good olive oil in a non-stick pan.


Meanwhile cook the pasta according to the packet instructions.  However, instead of draining the linguine when it is cooked, simply fish it out of the water using kitchen tongs and add it to the onion and anchovy mixture.  Do not shake the pasta as you transfer it.  We want the water that is clinging.  Stir to mix and tip into a bowl. Top with parmesan.


Very simple.  And very good.


To roast the onion:


Lightly grease a baking dish and add a scant centimetre of water and the onions (brown, whole, skins left on).  


I suggest you cook more than one onion at a time.  They are a most obliging ingredient and will keep quite happily for up to three days in the fridge.  It goes without saying  (but I am going to anyway) that the best thing to do here is to cook the onions at the same time the oven is on for something else.


Bake for 2 - 2 1/2 hours at 160C.  Allow to cool before attempting to remove the flesh from the skins; the soft onion achieves the temperature of molten lava.


Other uses for roasted onion


In an omelette for breakfast, perhaps with a bit of crumbled feta
Spread on bread and roasted for a little nibble to have with a drink
To make onion gravy to have with sausages
To make onion soup (just add beef stock and top with toasted french bread and grated cheddar)
To make pissaladiere .....?