Bigoli coa salsa
Instructions
The pilchard sauce is prepared very easily and does not require complicated operations; gives a special flavor to the pasta.
Peel the onions, thickly finely and brown them in oil, holding mixed with a wooden spoon and adding a few tablespoons of water, so that from becoming bleached.
Add the anchovies, de-boned and clean water without washing, then blended and flavored with ground pepper.
Reduce the heat and simmer over low heat until anchovies are almost completely sfanno in condiment.
Meanwhile put to boil water, add salt and throw yourself through switch.
Let it cook in the proper place, drain, riversatela in a bowl and dress with the sauce, stirring well.
Serve with white or rosé wine.
Ingredients and dosing for 4 persons
- 2 onions
- 5 tablespoons of olive oil extra virgin
- 100 g of sardelle
- Minced 1 of pepper
- Salt
- 400 g of bigoli pasta type of wheat flour