This Venetian classic recipe for bigoli in salsa has a satisfyingly fast cooking time, making it a perfect new go-to dish for your midweek supper repertoire. The onions and anchovies are simmered down until the anchovies melt into a sauce that coats the bigoli pasta in a thick, zesty coating.
Ingredients
1 onion, finely diced
100g of anchovies, in oil
50ml of white wine
250g of bigoli pasta, wholewheat if you can find it
1 handful of parsley, finely chopped
black pepper
Method
1.In a nonstick frying pan, pour some of the anchovies' oil and gently cook the onions until tender.
2. Meanwhile, cook the bigoli in a pan of salted boiling water for 8–10 minutes, or as per packet instructions
3. Add the wine to the onions with a splash of water and reduce it by three quarters.
4. Add the anchovies and stir until they dissolve
5. After draining the pasta, add it to the frying pan. Toss in the anchovies and onions until thoroughly coated, then serve immediately with a sprinkle of chopped parsley and cracked black pepper.
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