{"id":1070,"date":"2025-02-20T12:04:41","date_gmt":"2025-02-20T12:04:41","guid":{"rendered":"https:\/\/childofthemist.net\/blog\/?p=1070"},"modified":"2025-10-07T12:57:25","modified_gmt":"2025-10-07T11:57:25","slug":"spaghetti-with-anchovies-and-onion","status":"publish","type":"post","link":"http:\/\/childofthemist.net\/blog\/?p=1070","title":{"rendered":"Spaghetti with Anchovies and Onion"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n\n
\n\t

Pasta with Anchovies and Onion<\/h2>\n\t\t

\n\t\t

A superb and very easy dish full of flavour.<\/p>\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t
  • 2 large onions<\/li>
  • 2 cloves garlic<\/li>
  • 5 tbsp olive oil<\/li>
  • 12 anchovies<\/li>
  • 15 grams butter<\/li>
  • 1 pinch ground cloves<\/li>
  • 125 ml milk (or single cream if you prefer)<\/li>
  • 500 grams spaghetti (or pasta of your choice)<\/li>
  • 1 bunch flat leaf parsley (chopped)<\/li><\/ul>\t<\/div>\n\t
    \n\t\t

    1. Finely chop your onions and garlic<\/p><\/li>

    2. Heat oil in a heavy pan and cook onions and garlic over a low heat until soft. You can add a pinch of brown sugar at this point if you like.<\/p><\/li>

    3. Chop the anchovies finely and add to onion mix. Cook until they're absorbed in the mixture. Stir in the butter, cloves and a tablespoon of water.<\/p>

      When all the above have combined, stir in the milk. Stir until you have a nice soft sauce. Take off the heat.<\/p><\/li>

    4. Meanwhile, cook your pasta in salted water.<\/p>

      Save some pasta cooking water for later.<\/p><\/li>

    5. Tip the drained pasta into the anchovy sauce and heat gently if required. Add some pasta water to help coat the pasta evenly in the sauce. Mix everything together well. <\/p><\/li>

    6. Sprinkle over the chopped parsley and serve in a warm bowl.<\/p><\/li><\/ol>\t<\/div>\n\t

      \n\t\t\t<\/div>\n\t
      \n\t\t
      Main Course, Snack<\/div>
      Italian<\/div>
      anchovies, anchovy, pasta<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1066,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,49],"tags":[],"class_list":["post-1070","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-the-kitchen","category-main-courses"],"_links":{"self":[{"href":"http:\/\/childofthemist.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/childofthemist.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/childofthemist.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/childofthemist.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/childofthemist.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1070"}],"version-history":[{"count":6,"href":"http:\/\/childofthemist.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1070\/revisions"}],"predecessor-version":[{"id":1098,"href":"http:\/\/childofthemist.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1070\/revisions\/1098"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/childofthemist.net\/blog\/index.php?rest_route=\/wp\/v2\/media\/1066"}],"wp:attachment":[{"href":"http:\/\/childofthemist.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/childofthemist.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1070"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/childofthemist.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}