Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Virgin olive oil 2 ts Chopped garlic
3 md Red onions peeled/sliced 1/4 c Chopped fresh oregano
1 c Water 1/2 ts Salt
1 lb Orechiette pasta 1/2 ts Black pepper
1 cn Flat anchovies in oil (1/4" Parmesan cheese
-pieces)

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 3/4 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.

374 calories, 10 g. fat (24% of calories), 1.5 g. saturated fat, 73
mg. cholesterol, 540 mg. sodium.

From: Jacques Pepin's Simple and Healthy Cooking

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