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🍝 Spaghetti with Caramelized Onions

479 kcal · 30 min · 4 servings

Ingredients

• 4 red onions
• 2 sprigs rosemary
• 2 tbsp olive oil
• 1 tsp brown 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.
2. 2. Slice the onions into thin rings.
3. 3. Wash the rosemary.
4. 4. Shake the rosemary dry.
5. 5. Pluck the rosemary needles from the stems.
6. 6. Finely chop the rosemary needles.
7. 7. Heat the oil in a pan.
8. 8. Add the onion rings and the chopped rosemary to the hot pan.
9. 9. Sauté the onions and rosemary over medium heat.
10. 10. Sprinkle the sugar over the onions.
11. 11. Stir the onions occasionally.
12. 12. Continue to sauté the onions for 10 minutes.
13. 13. Wait until the onions turn slightly brown.
14. 14. Bring plenty of water to a boil in a pot.
15. 15. Salt the boiling water.
16. 16. Cook the spaghetti in the salted water.
17. 17. Follow the package instructions for cooking time.
18. 18. Cook the spaghetti al dente.
19. 19. Grate the Parmesan cheese.
20. 20. Finely chop the anchovy fillets.
21. 21. Add the chopped anchovies to the caramelized onions.
22. 22. Add the broth to the onions.
23. 23. Add the olive oil to the onions.
24. 24. Let the mixture simmer for about 1 minute.
25. 25. Season the onions with pepper.
26. 26. Wash the arugula.
27. 27. Shake the arugula dry.
28. 28. Remove the thick stems from the arugula.
29. 29. Roughly chop the arugula.
30. 30. Drain the spaghetti.
31. 31. Let the spaghetti drain well.
32. 32. Mix the spaghetti with the caramelized onions.
33. 33. Top the spaghetti with the arugula.
34. 34. Serve the spaghetti with the grated Parmesan.

Nutrition per serving

• kcal: 479
• Protein: 16 g · Fett/Fat: 19 g · Carbs: 58 g