Ingredients
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Kosher Salt
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½ cup extra-virgin Olive Oil
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1 medium Sweet Onion
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1 pound Spaghetti
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2 small heads Radicchio
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1 tablespoon chopped Anchovy
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¼ cup chopped fresh Italian Parsley
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1 finely grated Lemon Zest
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2 tablespoons (¼ stick) Unsalted Butter
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¼ cup freshly grated Pecorino Romano Cheese
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Freshly ground Black Pepper
Directions
This sauce is a study in how to balance flavors. The salty anchovy and the bitter radicchio hinge on the sweetness of the onions. Individually in the dish, none could work, but together they are a delicious combination.
Steps
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1
Done
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Bring a large pot of salted water to a boil. Heat a large skillet over medium heat. Add about one third of the oil. When the oil is hot, add the onion. Once the onion begins to cook, drop the pasta in the boiling water and cook according to package directions until al dente. Sauté the onion until softened, about 5 minutes, then add another one third of the oil and all the radicchio. Sauté until the radicchio wilts, about 2 minutes, and then add the anchovies, stirring to dissolve them into the oil. Ladle in about a cup of the pasta cooking water and bring to a boil. Simmer to reduce the sauce while the spaghetti finishes cooking. |
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2
Done
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When the pasta is done, remove with tongs and transfer to the simmering sauce, reserving the pasta water. Drizzle with the remaining oil. Add the parsley, lemon zest, and butter and toss to coat the pasta with the sauce, adding a little more pasta water if the sauce is dry. Off the heat, toss in the cheese and season with salt and pepper to taste. |
