Venetian Onion and Sardine Spaghetti

Cook Time 45 minutes

Servings 2

Ingredients

200g wholemeal spaghetti

20g butter plus extra 5g

1 tsp olive oil 

1 large onion, finely sliced

1 tsp freshly cracked pepper

2 cloves garlic, minced

100ml white wine

1 x 110g can sardines, drained from spring water

Zest 1 lemon

Handful of freshly grated Parmesan cheese

Salt

Method

Heat 20g of the butter and oil in a large pan, add the onions and coat in the butter with a pinch of salt. Stir regularly, allow to soften and caramelise on a low heat for about 20 minutes until jammy. If the onions are getting too much colour add a few splashes of water. 

Add the pepper and garlic and turn the heat to medium and then add wine. Bring to the boil and add the sardines, drained. Turn the heat off until ready to add the pasta. 

Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. 

Turn the heat back on under the sauce mixture and add the pasta and 1/2 cup of starchy cooking water. Toss everything together, along with the remaining butter, parmesan and lemon. Check seasoning and serve.