Bigoli in Salsa



4 servings



1 recipe Bigoli
6 tbsp. extra-virgin olive oil
8 salted anchovies, fillets removed and soaked in milk for 2 hours
1 md. Spanish onion, chopped into 1/16-inch dice
1/2 cup finely chopped Italian parsley


Bring 6 quarts water to boil and add 2 tbsp. salt. Place noodles in boiling water, and allow 8 to 9 minutes to cook.

In a 12- to 14-inch sauté pan, place oil, anchovies and onion over medium heat and cook. Stir often to break up anchovies until a paste is formed, 8 to 10 minutes. Drain pasta and toss into pan. Add parsley, toss through and place on a plate. Serve immediately.

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