Black ink pasta ribbons with onion and anchovies

Black ink pasta ribbons with onion and anchovies

Fettuccine nere con cipolle e acciughe

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
400g dried black fettuccine or spaghetti pasta
salt and pepper, to taste

Sauce

Quantity Ingredient
80ml olive oil
500g onions, peeled and finely sliced
1 medium hot red chilli, chopped
10 good-quality anchovy fillets in oil

Method

  1. Heat the oil in a large saucepan and fry the onions and chilli for a few minutes, before adding about 50ml water to help them soften. When soft add the anchovy fillets and let them melt into the onions, stirring constantly.
  2. Cook the pasta in plenty of boiling salted water for 6–7 minutes or until al dente. Drain, mix well with the sauce, season to taste and serve hot.

Alternative

  • Venice is where the black ink of seppioline (cuttlefish) is most popular; and the city’s black risottos and tagliatelle dishes are famous the world over. You can buy black pasta dried in good delicatessens, but if you can’t find any then an obvious substitution is bigoli, which will turn this into the classic Venetian dish, Bigoli in Salsa.
Tags:
Antonio
Carluccio
pasta
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