caramelised onion and olive pasta

  • 400g casarecce pasta
  • 2 tablespoons extra virgin olive oil 
  • 210g jar store-bought caramelised onion relish 
  • 6 anchovies in oil, drained and finely chopped 
  • ½ teaspoon dried chilli flakes 
  • ½ cup (90g) mixed olives+ 
  • sea salt and cracked black pepper 
  • 1 tablespoon red wine vinegar 
  • baby (micro) mint leaves, to serve 
  • finely grated parmesan, to serve
  1. Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid, and set aside. 
  2. While the pasta is cooking, heat the oil in a frying pan over medium heat. Add the onion relish, anchovy, chilli, olives, salt and pepper and cook, stirring, for 4 minutes.
  3. Add the vinegar, reserved cooking liquid and pasta and cook for 1 minute or until heated through. Sprinkle with mint leaves and parmesan to serve. Serves 4.

+ We used a mixture of kalamata and wild olives.

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