Bigoli in salsa


You'll need

60 ml (¼ cup) extra-virgin olive oil 1 small onion, thinly sliced 6 good-quality anchovy fillets, drained, plus extra to serve 400 gm bigoli (see note)

Method

  • 01
  • Heat olive oil in a large frying pan over medium heat, add onion and sauté over low heat until soft (8-10 minutes). Add ¼ cup water to pan to prevent onion burning, then add anchovy fillets, breaking them up with a wooden spoon. Cook until anchovies dissolve and season to taste with freshly ground black pepper. Turn off heat, cover and keep warm.
  • 02
  • Meanwhile, cook bigoli in a large saucepan of boiling salted water until al dente (7-8 minutes). Drain, add anchovy and onion sauce, stirring to combine, then serve immediately topped with extra anchovy fillets.
Note Bigoli is a thick whole-wheat pasta available from The Essential Ingredient. If it’s unavailable, you can substitute it with spaghetti.

At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

Drink Suggestion

Fruity pinot grigio.

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