Authentic Pissaladière Pasta Recipe – Quick and Easy French Cuisine

Prepare your taste buds for a culinary journey to the sun-soaked streets of Nice with this unconventional yet delightful Pissaladière Pasta. This dish takes inspiration from the classic Provençal street food, pissaladière, and transforms it into a pasta masterpiece that’s both comforting and refreshing.

Imagine twirling your fork through strands of hearty multigrain spaghetti, each bite bursting with the flavors of caramelized onions, savory anchovies, and briny Niçoise olives. The earthiness of thyme and bay leaf adds depth, while the olive oil ties everything together in a silky embrace. It’s a perfect balance of sweet and salty, capturing the essence of the Mediterranean coast.

Whether you’re looking for a quick weeknight dinner or a impressive dish for your next gathering, this Pissaladière Pasta is sure to become a favorite. It’s versatile enough to be enjoyed hot or at room temperature, making it ideal for warm summer evenings or as a delicious packed lunch.

Ingredients

• 2 tablespoons olive oil, divided
• 2 tablespoons butter, divided
• 3 yellow onions, sliced into paper-thin half moons
• 4 anchovy fillets
• 3 cloves garlic, sliced
• 4 stems thyme
• 1 bay leaf
• 1 pound multigrain spaghetti (recommended: Barilla Plus)
• Kosher salt
• 1/4 cup Niçoise olives, finely chopped
• Zest of 1 lemon
• Fresh thyme leaves for garnish

Directions

1. Prepare the Pasta Water

   Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt – the water should taste like the Mediterranean Sea. This is your chance to infuse flavor into the pasta from the start.

2. Create the Flavor Base

   While the water is heating, begin crafting the heart of your dish. In a spacious sauté pan, melt 1 tablespoon each of olive oil and butter over medium heat. Once shimmering, add the thinly sliced onions, anchovy fillets, garlic slivers, thyme stems, and bay leaf. Season with a pinch of salt to help draw out the moisture from the onions. Cook this aromatic mixture for 15-20 minutes, stirring frequently, until the onions transform into a golden, caramelized tangle of sweetness. Remove and discard the thyme stems and bay leaf once done.

3. Cook the Pasta

   As your onions caramelize, cook the multigrain spaghetti in the boiling water until it reaches al dente perfection – tender but still with a slight bite. Before draining, reserve a cup of the starchy pasta water – this liquid gold will help create a silky sauce later.

4. Combine and Serve

   In the pan with the caramelized onion mixture, add the cooked pasta along with the remaining olive oil and butter. Toss everything together, adding splashes of the reserved pasta water as needed to create a luscious sauce that clings to every strand of spaghetti. Plate your creation and crown it with a sprinkle of chopped Niçoise olives, a shower of lemon zest, and a few fresh thyme leaves for a final burst of flavor and aroma.

Chef’s Tips

• For an extra layer of flavor, try toasting some pine nuts and sprinkling them over the finished dish.
• If you’re not a fan of anchovies, you can omit them and add an extra pinch of salt to compensate for the lost savory depth.
• This dish pairs beautifully with a crisp Provençal rosé or a light-bodied red wine like a Côtes du Rhône.

Why You’ll Love This Dish

This Pissaladière Pasta is more than just a meal – it’s a culinary adventure. The combination of sweet caramelized onions, umami-rich anchovies, and briny olives creates a symphony of flavors that dance on your palate. The multigrain spaghetti adds a satisfying chewiness and nutty flavor that perfectly complements the other ingredients.

What’s more, this dish is incredibly versatile. Enjoy it hot off the stove for a comforting dinner, or serve it at room temperature for a delightful pasta salad at your next picnic or potluck. It’s also a great make-ahead meal – the flavors only improve as they meld together over time.

Whether you’re a longtime fan of Mediterranean cuisine or just looking to expand your culinary horizons, this Pissaladière Pasta is sure to become a new favorite in your recipe repertoire. So grab your apron, channel your inner Provençal chef, and get ready to transport your taste buds to the sunny shores of Nice!