- Finely slice the onion and let it sweat in a large pan with a drizzle of oil for 10-15 minutes.
- Clean and rinse the salt from the anchovies, then remove the spines and set aside.
- Add a ladleful of hot water to the onion and leave to cook for a few minutes, until the anchovies are falling apart and a creamy sauce has formed.
- Cook the Bigoli Veneti no. 505 to an al dente texture in unsalted boiling water, then strain and transfer to the pan. Let the flavours come together over a high heat, adding a grind of black pepper, a teaspoon of chopped parsley and a drizzle of pasta cooking water if required.
- Plate up and garnish with some parsley leaves.
Bigoli Venetiin anchovy sauce
N. 505
5 min
20 min
4 people
Easy
INGREDIENTS
Italian Wheat Bigoli Veneti no. 505 320g
Salted anchovies 100g
Large white onion 1
Extra virgin olive oil to taste
Pepper to taste
Parsley to taste
PREPARATION
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Recommended pasta for this recipe
Venetian Bigoli
N. 505 - Italian wheat
RECOMMENDED RECIPES
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