SCIALATIELLI PASTA WITH CREAMY ONIONS

Creamy, umami-rich pasta straight from the Amalfi Coast

‘Scialatielli in crema di cipolle e alici’ is a dish that surprises with its depth of flavor, despite being made with a handful of humble ingredients. Born from the cucina povera tradition, it reflects the Italian talent for transforming simplicity into elegance, especially along the Amalfi Coast where resourcefulness meets refinement.

This pasta is a celebration of umami: rich, savory, and creamy, with a balance of sweetness from the onions and intensity from the anchovies. It's ideal for those who love bold flavors and want something comforting yet deeply satisfying. While it's a great weeknight option, it also fits perfectly on a weekend table shared with friends and family.

One of the most interesting aspects is the contrast of textures. Creamy onion sauce envelopes the pasta, while toasted breadcrumbs or other crunchy toppings can be added just before serving for a delightful bite. The dish works beautifully with scialatielli—a short, thick pasta from the Campania region that holds sauce incredibly well.

This dish is a perfect representation of nutritional balance within the Mediterranean diet. Onions provide natural antioxidants and fiber, while anchovies are rich in omega-3 fatty acids, calcium, and protein—all essential nutrients packed into a small bite. Scialatielli, made from durum wheat, offer slow-releasing energy and keep you fuller longer.

Though the sauce feels creamy and indulgent, it usually contains very little fat, especially when compared to dairy-based sauces.

The combination makes this pasta not only satisfying to the taste but also nourishing for the body—ideal for those looking to enjoy traditional flavors without compromising on health.

A little history

Scialatielli are a relatively modern pasta shape, invented in the 1960s by Chef Enrico Cosentino in Amalfi. Despite their recent creation, they've become deeply rooted in Southern Italian culinary culture, especially where seafood and simple sauces reign supreme.

The pairing of onions and anchovies, however, is far more ancient. Anchovies have long been a pantry staple along the Italian coastline, especially in Campania and Calabria, where they were preserved under salt and used as a natural flavor enhancer—what we now call "Italian umami." Combined with slowly cooked onions, they offer a taste profile once reserved for feast days and special occasions, despite their humble origin.

This dish is a testament to regional creativity, where necessity bred invention. It’s one of those recipes passed down informally, adapted by nonne in seaside towns, and kept alive by locals who value its deep flavor and satisfying richness. With every forkful, it tells a story of sun-drenched coastlines, modest kitchens, and the enduring magic of Mediterranean simplicity.

For more cucina povera examples, check out our Lesso alla Picchiapo’, Panzanella and Ribollita recipes [hyperlink]

The ingredients

• 200g | 7.1oz fresh anchovies

• 200g | 7.1oz scialatelli pasta

• 1 large white onion

• 50g | 1.8oz stale bread

• 1 clove of garlic

• 1 bunch of fresh parsley

• Coarse and fine sea salt

• Extra virgin olive oil 

The recipe step by step

1. Fillet the fresh anchovies by removing head and bones, then rinse them in salty water and chop them roughly

2. Trim and slice the white onion, and chop garlic and parsley finely

3. Dice the stale bread and blitz them roughly to create jumbo breadcrumbs

4. Blend the garlic and parsley with 6 table spoons of extra virgin olive oil, then sieve the emulsion to get a smooth consistency

5. Heat a pan, pour the emulsion in together with the stale bread crumbs, and sizzle for 3-4 minute, or until golden-brown, making sure to turn consistently

6. On a different pan, pour a very generous glug (or two!) of extra virgin olive oil together with the chopped onion, and let it gently wilt and stew for 15-20 minutes with a lid on

7. Then add the chopped anchovies and stir thoroughly before letting them cook another 3-4 minutes with the lid on

8. Then season with sea salt and give it a good stir

9. Bring the pasta water to a boil before adding coarse sea salt, then add the Scialatelli pasta – if you cannot find them, tagliatelle will do!

10. Drain ‘al dente’ and finish its cooking in the pan, sautéing with the creamy onion and anchovy mix

11. Once off the heat, sprinkle the crunchy breadcrumbs for texture, and some more freshly chopped parsley for decoration …then enjoy! 😋