Bigoli con Salsa Recipe
This is a deceptively simple and decidedly delicious dish, but the pasta is very important — you must use Bigoli.
Servings: 2
Calories: 268kcal
Ingredients
- 250 g Bigoli pasta
- 4 tbsp extra-virgin olive oil
- 8 anchovy fillets
- 1 medium red onion chopped finely
- 1 good bunch of Italian parsley chopped finely
- Salt and pepper
Instructions
- Bring a large pot of water to the boil for the pasta. Add a tablespoon of good salt.
- In a large sauté pan over low-medium heat, add the olive oil, the anchovies and the onion.
- Stir the mix, helping to break down the anchovies. This should take around 10 minutes.
- When you have a thick gravy, the sauce is ready, so put your pasta on.
- When the pasta is al dente, drain it and add it to the sauce. Mix through most of the parsley and serve. Add a little parsley on top to make it pretty. Season and add more olive oil if you wish and enjoy with a medium to full bodied white wine.
Nutrition
Calories: 268kcal | Protein: 3g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 17mg | Potassium: 61mg | Calcium: 24mg | Iron: 0.7mg