Pasta Pissaladiere

• 2 tablespoons olive oil, divided
• 2 tablespoons butter, divided
• 3 yellow onions, halved pole-to-pole and sliced very thinly
• 4 anchovy fillets
• 3 garlic cloves, sliced
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 lb multigrain spaghetti or 1 lb whole wheat spaghetti
• 1/4 cup nicoise olive, finely chopped
• fresh thyme leave
• grated lemon zest

1. Bring a large pot of heavily salted water to a boil.
2. Place 1 tbsp olive oil and 1 tbsp butter in a large saute pan over medium heat. When the butter melts, add onion, anchovy, garlic, thyme and bay leaf. Season lightly with salt and cook until onions are caramelized, 15-20 minutes, stirring often. Remove stems of thyme sprigs and bay leaf.
3. Meanwhile, cook pasta in boiling water until al dente. Drain pasta, reserving 1/2 cup of pasta water, then return to pot.
4. Toss pasta with remaining butter and olive oil. Add onions and moisten with reserved pasta water until desired consistency is reached. Top with chopped olives, thyme and a pinch of lemon zest.

olive oil, butter, yellow onions, anchovy, garlic, thyme, bay leaf, whole wheat spaghetti, nicoise olive, thyme, lemon zest

Taken from www.food.com/recipe/pasta-pissaladiere-422342 (may not work)