Pasta and caramelised onions

What you need

• half a pack of spaghetti
• can of tomatoes 
• 2 onions (or shallots)
• 1 carrot 
• garlic clove (but can do without)
• anchovies 
• 50ml gin
• paprika powder - 1 teaspoon
• fresh parsley
• oregano
• 50ml olive oil
• salt, pepper

Equipment

• pot for the pasta
• cast iron pot for the sauce

How you do it

Start with the sauce

• peel and cut the onions 
• slice the carrot
• cut the bundle of parsley into small slices
• pour the olive oil into the cast iron pot and heat up
• put the onions in and cook for 15min on medium heat (they mustn't burn). Stir frequently
• half way through put the carrots in
• drain the anchovies and add to the sauce with the paprika powder. stir for ca 3 min
• add the gin. Cook for ca 3-4 min
• add the tomatoes and oregano 
• add salt and pepper to taste. Depending on the anchovies it may not need that much salt
• cook until the sauce gets a bit thicker, then add the parsley and cook for another 1 min or so
• Take the pot off the cooker

• Fill the pasta pot with water and heat up. When it boils add the salt
• add the spaghetti. Make sure you cook them only as long as recommended on the package (typically 7-9 min). If a range is given take the lowest value
• save ca 50ml of the pasta water and drain the pasta

• put the cast iron pot with the sauce back on the cooker and heat up. 
• when bubbles start to form add the drained pasta and add a little of the saved pasta water to it
• mix and stir for ca 2-3 min

Ready