Wednesday, November 17, 2010

Caramelised onion and crispy breadcrumb pasta(I love this pasta dish)


400g penne
25g butter
2 tablespoons olive oil
2 cups (140g) fresh breadcrumbs
1 clove garlic, crushed
5 anchovies, chopped
100g wild rocket (arugula) leaves
1 cup store-bought caramelised onions


Cook pasta in a saucepan of boiling salted water for 10–12 minutes or until al dente. Drain, return to the pan and keep warm.
Heat the butter and oil in a large frying pan over medium heat. Add the breadcrumbs, garlic and anchovies and cook for 2–3 minutes or until golden. Add to the pasta with the rocket and caramelised onion and toss to combine. Serves 4.


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