Pasta with onions raises eyebrow; but veal parmigiana stole tomato sauce and cheese, so why can't pasta hijack something more commonly associated with meat dishes?
Pasta with onions, red capsicum and anchovies.
Chop two large onions into fine rings and saute them in a pan with olive oil. Add a little sugar to help brown them.
Meanwhile, bake a red capsicum until the skin chars. Remove from oven, and place in a paper bag to cool. The skin will now be quite easy to peel away. Cut the flesh into strips.
While the onions are melting into soft, fragrant brownness, cook the pasta. Slinky, slippery fettuccine works well with this dish.
Check the onions again. Do not allow to stick, let alone burn. Add a squeeze of lemon for a dash of acid and give the onions a stir.
Drain the pasta. Twirl it into a large serving bowl, add strips of roasted red pepper, several anchovies; and then top with the fried onion.