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1.
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Bring a large pot of water to a boil.
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2.
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Begin to caramelize the onions by melting the butter in a medium sized skillet over low (very low) heat.
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3.
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Add the onions.
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Add a pinch of kosher salt and cover the skillet.
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Let the onions cook with the lid on, for about 5 minutes.
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4.
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Add sugar to the onions and stir frequently for another 10-15 minutes or until onions are really dark in color.
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5.
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Check your pot of water around now to see if its boiling.
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If it is, salt the water generously and plop your spaghetti in.
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On a side note, any other pasta shape would be just as lovely in this dish.
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Set your timer for the al dente time listed on the package.
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6.
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Add a tablespoon of water to the pan of onions and use the additional liquid to get up some of the brown bits in the pan.
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Cook for 5 more minutesthe onions will make almost a jam-like texture.
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Set aside.
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7.
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Take the day old bread and tear it into smaller pieces.
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8.
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Put bread in the blender/food processor and pulse until completely broken down into crumbs.
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If you are using a blender, I highly recommend using the tamper to push down the pieces of bread into the blade.
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9.
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Remove the onions from the skillet and set them aside.
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Heat half of the olive oil in the same skillet.
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Keep the flame at a very low heat.
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Add in your raw breadcrumbs after about 30 seconds of letting the oil heat.
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Stir the breadcrumbs in the olive oil to completely coat them.
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10.
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Dont stop stirring!
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These will quickly start to toast.
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Just keep them moving to get a consistent color throughout the batch.
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Add a pinch of salt once they are golden brown all over.
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Remove from the skillet and set aside.
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11.
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Before you drain your pasta when its al dente and ready to go, take a mug and remove some of the cooking liquid.
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Set aside.
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This will be quite important later, when we are mixing everything together.
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Then you can drain your pasta and set it aside.
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12.
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In the same skillet used for the breadcrumbs add the remaining half of the olive oil and let it come to temperature over very low heat for about 15 seconds.
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Add in the garlic, red pepper flakes, and anchovies.
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13.
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Using your spoon, smash the anchovies into the pan to break them down.
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Make sure they are fully infused into the oil.
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After cooking for approximately 2 minutes, turn off the heat.
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Strain the oil to remove garlic and anchovy pieces and set the oil aside.
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14.
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In a medium mixing bowl, mix all of the components with your pasta.
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Play around with what you want more and less ofbreadcrumbs, caramelized onions, garlic and anchovy oil, parsley and your reserved pasta cooking liquid (add water one tablespoon at a time, until the texture of the pasta is mixed together and bound together).
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15.
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When serving, just for me, sprinkle a little bit of kosher salt on the top.
