Dinner

Caramelised Red Onion & Anchovy Pasta with Gremolata Recipe

ByJack Voss January 5, 2026January 5, 2026

Introduction

This caramelised red onion and anchovy pasta with gremolata is a deliciously savory dish that balances sweet, tangy, and salty flavors perfectly. It’s a simple yet elegant meal ideal for any pasta lover looking to impress with minimal effort.

A white oval plate holds a generous serving of wide, flat pasta ribbons coated in a rich reddish-brown sauce, with visible caramelized onions mixed throughout, giving the dish a glossy and slightly sticky texture. The pasta is arranged in loose, curled layers piled lightly on top of each other, and scattered with small bits of green herbs that add a fresh contrast to the warm colors. A wooden serving fork rests on the right side of the plate, blending with the earthy tones of the dish. The plate sits on a white marbled surface, next to a light beige, casually folded cloth napkin, creating a warm and inviting setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
3 red onions, thinly sliced
200g pappardelle (or any long pasta)
2 anchovy fillets in oil, drained
2 tbsp tomato purée
1 lemon, zested and juiced
15g parsley, roughly chopped
2 garlic cloves, finely chopped

Instructions

Step 1: Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the thinly sliced red onions with a large pinch of salt. Cook gently for 30-35 minutes over medium-low heat, stirring often, until the onions are caramelised and golden.
Step 2: While the onions cook, prepare the gremolata by mixing the lemon zest, lemon juice, chopped parsley, garlic, and a pinch of salt in a small bowl. Set aside to let the flavors meld.
Step 3: Cook the pappardelle following the package instructions. Reserve 120ml of the pasta cooking water before draining.
Step 4: When the onions have caramelised, add the anchovy fillets to the pan. Stir until they dissolve into the mixture.
Step 5: Stir in the tomato purée and about 15 twists of black pepper (approximately ½ tsp). Cook for 4-5 minutes until the sauce darkens slightly and thickens.
Step 6: Add the cooked pasta to the sauce along with the reserved pasta water. Stir well to combine everything thoroughly.
Step 7: Transfer the pasta to a serving platter and spoon the gremolata over the top just before serving.

Tips & Variations

Use fresh anchovy fillets packed in oil for a richer flavor, and adjust quantity to taste for saltiness.
If you prefer a vegetarian version, omit the anchovies and add a splash of soy sauce or capers for umami.
Try swapping pappardelle for tagliatelle or fettuccine if you prefer a thinner noodle.
Adding a handful of toasted pine nuts or walnuts on top adds a nice crunch to the dish.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce. The gremolata is best added fresh just before serving to maintain its bright, fresh flavor.

How to Serve

A white oval plate fills the frame, heaped with wide, folded pasta ribbons coated in a rich, deep reddish-brown sauce with a glossy texture. The pasta is loosely curled and tangled, showing different shades of orange-yellow with darker spots where the sauce clings. Small green herb flecks are scattered on top, adding bursts of color. A wooden fork and knife lie on the plate, partly under and beside the pasta, their warm brown color contrasting the dish. The plate rests on a lightly textured white marbled surface, next to a folded soft tan cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any long pasta like tagliatelle, fettuccine, or linguine works well with this sauce. Choose your favorite or what you have on hand.

What if I don’t have anchovies?

If you don’t have anchovies, you can substitute with a teaspoon of fish sauce for a similar umami boost, or omit them entirely for a vegetarian-friendly dish.