Bigoli in sauce
Ingredienti per 4 persons
600 g bigoli
For the seasoning:
300 g onions
2 dl oil
a handful of parsley
5 salted anchovies
salt and pepper
Preparazione
First prepare the pasta.
Finely slice the onions and lightly fry them in 1 dl oil; when they are nicely coloured, add a few tablespoons of water, cover the pan and let them cook over a low heat, stirring often.
Chop the parsley; remove the salt and bones from the anchovies and chop them.
When the onions are well cooked, add the anchovies and brown for a few minutes, crushing them with a fork.
Turn off the heat and pour the remaining oil and the chopped parsley into the pan.
Cook the bigoli in abundant salted water and drain them as soon as they come to the surface.
Season the pasta with the sauce and freshly ground pepper.
Note
Advised line: REGINA
Vino consigliato
Soave Superiore (Veneto), Fiano di Avellino (Campania)
inserita: Marted́, 30 Novembre 2004
Letture: 1574 |
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