Recipe - Orechiette Pasta With Red Onion

3 tablespoon Virgin olive oil
3 md Red onions peeled/ cut or sliced up
1 cup Water
1 pound Orechiette pasta
1 cn Flat anchovies in oil (1/4"
Pieces)
2 teaspoon Chopped garlic
One fourth cup Chopped fresh oregano
One half teaspoon Salt
One half teaspoon Black pepper
Parmesan cheese

Bring about 3 quarts of water to a boil in a pot.

Meanwhile, heat the oil in a large saucepan. When it is hot, add the
onions and 1 cup water; mix well and bring the mixture to a boil. Then
reduce the heat to low, cover and cook for 10 minutes, until the water
evaporates. Remove the lid and cook the onions for 5 minutes over high
heat, stirring occasionally, until lightly browned.

Add the pasta to the boiling water and return the water to a boil, stirring
the pasta occasionally at first so it doesn't stick together or to the pot.
Cook the pasta for 12 minutes, or until firm to the bite (al dente).

Remove Three fourths cup of the pasta cooking liquid from the pot and reserve it.

Add the anchovies, garlic and oregano to the onions in the saucepan, mix
well and stir in the salt, pepper and the reserved pasta cooking liquid.

Drain the pasta well and add it to the onion mixture. Toss to mix, then
divide among 6 plates. Serve topped with the parmesan.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini