Ingredients

• 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

Method

• 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.