Bigoli Venetiin anchovy sauce

N. 505

5 min
20 min
4 people
Easy
Bigoli veneti

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

  1. Finely slice the onion and let it sweat in a large pan with a drizzle of oil for 10-15 minutes.
  2. Clean and rinse the salt from the anchovies, then remove the spines and set aside.
  3. 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.
  4. 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.
  5. Plate up and garnish with some parsley leaves.

Recommended pasta for this recipe

Venetian Bigoli
N. 505 - Italian wheat
Venetian Bigoli

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