Spaghetti with Caramelized Onions

Ingredients

• 4 red onions
• 2 sprigs Rosemary
• 2 tbsp olive oil
• 1 tsp cane sugar
• 300 g spaghetti
• Salt
• 50 g Parmesan (1 piece)
• 4 anchovy fillets
• 200 ml classic vegetable broth
• 100 g small black olives (pitted)
• Pepper
• 50 g arugula (0.5 bunch)

Instructions

1. 1.

   Peel the onions and slice them into thin rings.

2. 2.

   Wash rosemary, shake dry, pluck needles and finely chop.

3. 3.

   Heat oil in a pan. Sauté onions and rosemary over medium heat.

4. 4.

   Sprinkle with sugar and continue sautéing for 10 minutes, stirring occasionally, until onions lightly brown (caramelize).

5. 5.

   Meanwhile cook spaghetti in plenty of boiling salted water according to package instructions until al dente. Grate parmesan.

6. 6.

   Finely chop anchovy fillets, add them with broth and olives to the onions and let simmer for about 1 minute. Season with pepper.

7. 7.

   Wash arugula, shake dry, remove thick stems and roughly chop.

8. 8.

   Drain spaghetti, let it drip off and mix into the caramelized onions. Sprinkle with arugula and serve with parmesan.