Bigoli in Salsa (spaghetti with fillet of anchovies)
Bigoli in Salsa (spaghetti with fillet of anchovies) paired with Orvieto
Serves 4
INGREDIENTS:
1 lb Bigoli pasta or Campanelle pasta
1/4 c olive oil
1 large onion, chopped fine
3 cloves garlic, chopped fine
1 can fillet of anchovies in oil (2.5 oz) mashed
1/2 c hot pasta water
1 tsp fresh parsley, chopped fine
1/2 tsp fresh cracked pepper
1 Tbsp olive oil
Heat a large saucepan on medium-high, saute onion and garlic in olive oil until golden. In a separate pot, bring water to boil, and then add 1 Tbsp olive oil and pasta. Cook al dente, about 15 minutes or less (follow package instructions). Reserve 1/2 cup of pasta water and then drain pasta. In the saucepan with the onions and garlic, add the hot pasta water and mashed anchovies to make a paste. Add the parsley and then the pasta. Stir gently and top with fresh cracked pepper.
Recipe adapted from Jan & Livia D’Atri’s Momma & Me & You.
