how to make award winning Thick spaghetti with roasted red onions and olives

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thick spaghetti with roasted red onions and olives. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thick spaghetti with roasted red onions and olives is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thick spaghetti with roasted red onions and olives is something that I’ve loved my entire life.

Table of Contents


  • 2 large red onions, halved, cut into thin wedges
  • 3 teaspoons extra virgin olive oil
  • Salt & freshly ground black pepper
  • 300g spaghetti
  • 2 anchovy fillets, drained, chopped
  • 1 1/2 tablespoons Massel vegetable liquid stock
  • 8 kalamata olives, pitted, halved
  • 2 tablespoons capers, rinsed, drained
  • 1 small fresh red birdseye chilli, deseeded, finely chopped
  • 1/3 cup loosely packed chopped fresh continental parsley


  • Step 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
  • Step 2
    Place the onion wedges in a bowl. Drizzle with 1 teaspoon of the oil and season with salt and pepper. Toss gently to combine. Spread over the lined tray in a single layer and roast in preheated oven for 40 minutes or until browned on the edges and tender.
  • Step 3
    Cook the spaghetti in a large saucepan of boiling salted water, following the packet directions, or until al dente, about 15 minutes before the onions finish cooking.
  • Step 4
    Heat 1 teaspoon of the remaining oil in a small saucepan over low heat and cook the anchovies, stirring, until they begin to dissolve. Add the vegetable stock or water, olives, capers and chilli, and toss over heat for 1 minute.
  • Step 5
    Drain the spaghetti and return to the saucepan. Add the remaining oil, roasted onions, olive mixture and parsley, and toss gently to combine. Divide between serving bowls and serve immediately.

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