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Cavatelli With Broccolini

4 servings

• 1 pound cavatelli pasta (or fusilli or farfalle)
• 1 medium yellow onion
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 bunch of broccolini or broccoli raab, cut into 2-inch lengths (see note)
• 3 or 4 small, salted anchovies
• 1 tablespoon capers, drained
• Salt and freshly ground black pepper

In a large pot, bring 5 quarts of water with salt to a boil. Slice the onion very thin. Heat 3 tablespoons olive oil in a large sauté pan over medium-high heat. Add the onions, reduce heat slightly and let cook for 8 to 10 minutes, until onions develop a golden brown color.

When water comes to a boil, cook the pasta according to package directions. When there are 3 minutes cooking time remaining, add broccolini to boiling pasta water. At the same time, add the anchovies and capers to the caramelized onions with 2 tablespoons of water. Continue to cook until the anchovies begin to break up. When the pasta and broccolini are al dente, drain, reserving 1 cup of the pasta water.

Add the pasta to the onion-anchovy-caper mixture. Lightly toss together, drizzle with olive oil, and season with salt and freshly ground black pepper. If the sauce seems too dry, add some of the reserved pasta water.

Note: This dish is also made with cauliflower.

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