Bigoli with walnuts
Instructions
While boiling water for pasta in a saucepan, sauté the garlic in oil; take it off and get the walnut kernels; Cook to moderate flame for 3-4 minutes, taking care not to burn them; combine the anchovies and discioglierla.
Cook bigoli al dente, drain some water retaining and giving them in the sauce by combining the parsley.
Ingredients and dosing for 4 persons
- 320 g of type pasta bigoli
- 2 tablespoons of olive oil extra virgin
- 1 clove of garlic
- 100 g of walnut kernels
- 1 anchovy
- Chopped parsley