Bigoli in salsa

Yield: 4 servings

Measure Ingredient
1 Recipe bigoli noodles (see
Basic recipe)
6 tablespoons Extra virgin olive oil
8 Salted anchovies, fillets
Removed and soaked in milk
For 2 hours
1 medium Spanish onion, chopped into inch dice
2 bunches Italian parsley, finely
Chopped to yield 1/2 cup

Bring 6 quarts water to boil and add 2 tablespoons salt.Place noodles in boiling water, and allow 8 to 9 minutes to cook. In a 12 to 14-inch saute pan, place oil, anchovies and onion over medium heat and cook. Stir often to break up anchovies until a paste is formed, about 8 to 10 minutes. Drain pasta and toss into pan. Add parsley, toss through and place on a plate. Serve immediately.

Yield: 4 servings


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